Palak Paneer


Palak is the Indian name of the Persian Green belonging to the family of Amaranthaceae. It is recorded in history during the 10th Century that it was cultivated and used. One French Queen liked very much this spinach and ordered that Spinach be served in every meal. Based on her name only the dishes made out of Spinach are called Florentine in French.

Though it was a Persian Vegetable, it was carried throughout the World by the Arab Traders. Thus it came to India and Nepal in the 14th Century. This is now prevalent in Southern and Western Asia. In China also it was introduced by the Arab traders and it is called as the Persian Vegetable.

Spinach is very nutritious and as they are available in the spring, when other vegetables are scares it is very popular and widely used.
Knowing the nutritional value of Spinach, it was served in the First World war period to all soldiers. It was even mixed as juice in the wine, which was served to the French soldiers.

Palak is widely grown in India, especially in the Northern India and is widely cooked and eaten. The main dishes prepared out of Palak are Palak Paneer, Chicken Palak, Moong Dhal with Palak, Palak Paratha, Aloo Palak, etc,.
Palak Paneer is a nice Vegetarian side dish often prepared in all homes, especially the North Indian Homes and Restaurants. It is a ground mixture of Palak with green chillies, onion and paneer.

Now let us see how to make Palak Paneer

Palak Paneer


Palak Paneer Ingredients:


Palak                      - 1 bunch
Paneer                   - 150 gms
Onion                     - 1
Tomato                   - 1
Green chilli              - 2
Garlic                     - 10 cloves
Ginger                    - 1 pinch
Cumin                    - ½ tsp
Bay leaf                  - 1
Oil                          - 3 tsp
Fresh cream            - 2 tsp
Salt                         - to taste



Palak Paneer Method

Clean and wash the palak. Heat little oil in a pan and add green chilli, ginger and palak and sauté for about 5 minutes. 
Palak Paneer


After cooling grind it in the blender and keep aside. Chop onion, tomato and green chilli finely. Heat oil in the pan and add cumin seeds and bay leaf. When they crackle add finely chopped garlic, onion and tomato, one by one and sauté till done. 

Palak Paneer


Add ground palak and salt and required amount of water and boil for a while. 

Palak Paneer


Then add cubed paneer and stir gently without breaking them. Add cream and serve hot with Indian breads.

Palak Paneer


Note:
You can blanch the palak and grind.
If the gravy is spicy hot, you can add one or two teaspoon lime juice before serving.
If you want your dish more spicy you can add ¼ teaspoon garam masala while adding the palak.






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