Palak Paneer (Indian Fresh Spinach With Paneer Cheese) Recipe - Food.com (2024)

FAQs

What is the difference between saag paneer and Palak Paneer? ›

What is the difference between saag paneer and palak paneer? Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone.

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.

If the curry of Palak Paneer is too watery, then you can use roasted gram flour.

Either some variety of vinegar (rice wine, white wine, champagne) or a healthy squeeze of lemon juice. Also, it's easy to overcook spinach. It should be cooked until just wilted, but not mushy.

Olive oil: I love sauteing the spinach in olive oil. It has the best flavor! Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor. Lemon: It is optional but adds fresh flavor!

Spinach. This green leafy super food is rich in folate, contains potassium and magnesium, and is full of antioxidants, all of which contribute towards maintaining blood pressure levels. Spinach can easily be enjoyed in salads or sandwiches or in the form of the much loved dishes like palak paneer.

In a sealed container, palak paneer will keep in the refrigerator for up to 4 days.

A diabetic person can consume paneer once or twice in a week. Coming to the time, a diabetic person should consume paneer at night. They should also make sure that they do not consume more than 60 gm everyday. They can include paneer in the form of grilled paneer, palak paneer curry, grilled paneer salad, etc.

Top tip: If you find your paneer can get a bit dry or chewy when fried or cooked, you can soak it in water for 10 minutes so it retains more moisture while cooking.

'Paneer ka pani' also known as whey water is a byproduct of the paneer making process. Generally, people discard this water after extracting paneer from it but it contains good amounts of protein and is not worth wasting.

Why paneer is kept in water after frying? ›

This is because cooking extracts the paneer moisture making it hard or rubbery to eat. On the other hand, putting the paneer in water keeps it soft and gives the necessary moisture (if lost while cooking). Takeaway tips: Whether the paneer is made at home or bought from the market, never keep it uncovered.

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it.

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.