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Before you jump to Palak paneer recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. But at times the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? You can do this because lots of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is the way to find healthy food choices at the drive through.
Your drink needs to be water or juice or milk. Drinking a large soda causes hundreds of empty unhealthy calories into your diet. Usually just one portion of soda pop should be eight ounces big. That portion normally includes at least a hundred calories and more than a few tablespoons of sugar. Most fast food carbonated drinks are no less than twenty ounces huge. Thirty ounces, however, is much more common. Choosing a soft drink as your drink boosts your calorie intake by thousands and adds way too much sugar to your diet. It is much healthier to decide on milk, juice and also regular water.
Logic states that that one the easiest way to stay balanced is to sidestep the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, permitting someone else cook dinner is just what you require. When you want wholesome menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to palak paneer recipe. You can cook palak paneer using 12 ingredients and 22 steps. Here is how you achieve it.
The ingredients needed to cook Palak paneer:
- Prepare 250 grams spinach leaves
- Use 3 cups Boil water
- Get 8-10 ice cubes
- You need 1 inch chopped ginger
- You need 1-2 chili peppers
- Get 2 tablespoons oil (or ghee or butter)
- Provide 1/2 teaspoon cumin seeds
- Provide as required small to medium-sized tej patta (Indian bay leaf)
- Provide 1/3 cup finely chopped onions
- Take 1/3 cup chopped tomatoes
- Take 1/4 teaspoon turmeric powder, ½ teaspoon red chili powder
- Provide 200 to 250 grams paneer cubes
Steps to make Palak paneer:
- Using a colander or strainer, rinse the palak or spinach leaves (250 grams or 0.55 pounds), very well in running water.
- Boil 3 cups water in a pan, microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the spinach leaves to the hot water. Let the spinach leaves sit in the water for about 1 minute. If doing this on a stove-top, be sure to remove the pan from the hot burner
- After 1 minute, strain the spinach leaves.
- Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
- Then drain the ice cold water. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 chili peppers (green chillies). You can also use a hand-held immersion blender to make the puree.
- Make a smooth spinach puree. No need to add water while making the puree. Set the spinach puree aside
- Heat 2 tablespoons oil (or ghee or butter) in a pan or kadai (wok). Here I have used butter. If using butter, melt it on a low flame making sure that it does not brown.
- Add ½ teaspoon cumin seeds and let them splutter.
- Then add one small to medium-sized tej patta (Indian bay leaf).
- Add ⅓ cup finely chopped onions (1 small to medium sized onion)Sauté until the onions become golden.
- Then add 1 teaspoon finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
- Add ⅓ cup chopped tomatoes (1 small or medium sized tomato).
- Stir and sauté the tomatoes until they soften.
- Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or cayenne pepper or paprika) and a pinch of asafoetida (hing). You can find asafoetida at your local spice store or on amazon, but if you don’t have it, you can skip it.
- Mix very well.Then add the palak (spinach) puree. - - Add about ½ cup of water or as required. Mix and stir again.
- Simmer the gravy for 6 to 7 minutes or more until the palak (spinach) is cooked. Season with salt. The gravy or sauce will have also thickened by now.
- Stir and add ¼ to ½ teaspoon garam masala powder
- Stir again and then add the paneer cubes (200 to 250 grams cottage cheese). I have added the paneer cubes directly to the gravy. But you can also lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further.
- Mix very well and switch off the heat.
- Lastly add 2 tablespoons low-fat cream. I used Amul brand cream. If using heavy whipping cream, then add 1 tablespoon of it. You can also add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) at this step, however this is optional.
- Stir gently again so that the cream gets incorporated in the gravy uniformly.
- Serve palak paneer hot with some roti, naan or paratha or cumin rice or ghee rice.
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