Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

FAQs

What is Palak Paneer made of? ›

Palak paneer is a classic curried dish from North Indian cuisine made with fresh spinach, onions, spices, paneer and herbs. 'Palak' is a Hindi word for 'Spinach' and 'Paneer' is 'Indian cottage cheese'. So Palak Paneer translates to paneer simmered in a smooth spicy and delicious spinach gravy or sauce.

When paneer is stored in the refrigerator it becomes dry and hard in texture. To make the paneer soft,always soak the paneer in warm water for five minutes prior to cooking. When paneer absorbs the water it becomes soft.

Whether or not you need to fry paneer before cooking depends on the specific recipe you are following. Frying paneer can enhance its texture, add a crispy outer layer, and help it hold its shape during cooking. However, it is not always necessary, and some recipes may call for using paneer as is, without frying.

While heat will not destroy oxalic acid, blanching spinach in a lot of water first will reduce the concentration. That's why I always blanch spinach first before using it in any dish. Another benefit to blanching is that it allows you to squeeze out excess water from the spinach preventing your dish from getting soggy.

(Note: If it is too watery, you add roasted gram flour or almond flour). Adjust the spices and add Paneer/Tofu to the curry. If you like, you can also Air-Fry or Shallow Fry the pieces before adding.

There can be many factors responsible for paneer to taste bitter. If the milk used to make paneer is already spoiled it will result into bitterness. If paneer is kept outside the fridge for long it will get infected with fungus which will give it a yellowish tinch and make it bitter.

Overcooking can cause the natural compounds in spinach to break down, leading to a bitter taste. By sautéing the spinach just until it wilts, you can preserve its delicate flavor and avoid bitterness.

He added, “Palak Paneer as a dish is rich in protein, B vitamins, folates, Vitamin C, Vitamin K, Vitamin A, magnesium, phosphorous, and dietary fiber – that it can be a great addition to your wholesome diet. In fact, it's a delicious way of adding some greens and high quality protein to your daily food.

The taste of Palak Paneer is a delightful blend of flavors. The spinach imparts a mildly earthy and slightly bitter taste, while the creaminess of the sauce balances it with a rich, mildly spicy, and aromatic flavor. The addition of various spices like cumin, coriander, and garam masala enhances its complexity.

Rice Varieties: Pair your Palak Paneer with a fragrant serving of plain rice, veg biryani or spiced rice for a hearty and satisfying meal. The aromatic spices infused into each grain of rice perfectly complement the creamy texture of the paneer, creating a harmonious symphony of flavours on your plate.

How to keep paneer soft in chilli paneer? ›

Chilli Paneer tips:

Soak your paneer in boiling water for 20 minutes if it's not fresh – this will soften it to mimic the fresh texture. Deep fry/shallow fry for best results but air frying is also an excellent choice. Use both the dark soy and light soy. This is because both add different elements to the dish.

Over cooking paneer, that too in high temperature, may affect the fat molecules in paneer, resulting in its tough and chewy texture. Hence, it is always suggested to cook paneer on medium heat, until it holds the shape.

To ensure paneer stays soft and not chewy, marinate it properly and avoid overcooking. Gentle cooking is key. How to make chewy paneer soft? Making chewy paneer soft again involves soaking it in warm water or milk for about 20 minutes before use.

Once the paneer cubes are fried until perfection, shift them into a bowlful of cold water. Keep the paneer cubes inside the bowl for about 7-8 minutes. Press the cubes gently to remove the excess water from them. Add the cubes to your favourite sabzi and you are good to go.