Palak Paneer RecipeImage Credit source: getty image
The festival of Bhai Dooj is celebrated every year on the second day of Shukla Paksha of Kartik month. This time Bhai Dooj will be celebrated on 23rd October. This day is to celebrate the love between brother and sister. The sister applies tilak on the brother’s forehead and gives him a coconut, sweetens his mouth and also prays for his well-being. Apart from this, sisters prepare many types of dishes for their brothers on this day. This time you can try the recipe of Palak Paneer. In this story you will learn how you can make Creamy Palak Paneer without cream.
The combination of spinach and paneer gives a dose of protein and iron. Apart from this, many types of nutrients are also available to the body. Many people do not want to add cream to it. In such a situation, if you want to give it a creamy texture, then you can try the recipe given here, so let’s see.
Use curd like this, not cream.
If Palak Paneer has a creamy texture then it tastes amazing, but many times cream is not available at home. In such a situation, you can use hung curd, but only fresh curd should be taken. Tie it tightly in a muslin cloth and then hang it somewhere or press it with a heavy object so that all the water drains out. Then after beating it, add it to Palak Paneer. Now let’s know the recipe.
What ingredients are required?
If you want to make Palak Paneer for at least 6 people, then take half a kilo of paneer, one kilo of spinach, 300 grams of tomatoes, 5 green chillies, 1 inch piece of ginger, one teaspoon of asafoetida, one teaspoon of cumin, one teaspoon of fennel powder, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, half a teaspoon of garam masala, the same amount of vegetable masala, half a teaspoon of red Chilli powder, hung curd i.e. drained curd. Salt as per taste, let us know the method of making it.
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Palak Paneer Recipe
- Boil spinach in water in a pan and immediately put it in cold water and leave it, this does not darken the color of spinach.
- Now squeeze out the water and grind the spinach well in the grinder until it becomes a very smooth paste.
- Put the tomato in hot water, then remove its peel and grind it so that a smooth puree will be prepared, also grind green chillies and ginger.
- After cutting the paneer, shallow fry it so that it becomes light golden from both the sides, then take it out and keep it on tissue paper so that the extra oil reduces.
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- Put mustard oil in a pan, add cumin and asafoetida, then add all the ground spices except tomato paste and salt and fry well until the oil separates.
- Now beat the curd and add it to the spices and mix well, add spinach paste and add one-fourth cup of water and let it boil.
- Now add the pieces of paneer and if the thickness of spinach is too much then adjust it with some water, add salt and cook till it comes to double boil. Your creamy palak paneer is ready.