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

FAQs

How can I thicken my palak? ›

A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

If you want to serve the spinach cold (or you want to heat it through later in another recipe) plunge it into a bowl of iced water immediately after it has been wilted. This will preserve it's vibrant colour and cool it down rapidly. Carefully drain once cooled and pat the spinach dry with kitchen roll.

Using vinegar or lime juice while boiling vegetables keeps them green. Just add a few drops to boiling water before adding the veggies. Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.

However, uncooked paneer or a large amount of it can cause bloating and indigestion problems. According to Ayurveda, uncooked paneer is heavy to digest and thus takes time to digest completely. On the other hand, when paneer is cooked with spices like turmeric, ginger, and cardamom it becomes easy to digest.

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.

A simple trick to avoid this. - After frying the paneer, dip it into water with a pinch. of salt. - Remove it after a couple of minutes and that's it.

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.

Paneer made with toned milk or skimmed milk or low fat milk breaks while cooking and does not set well. Do make sure that you drain the whey very well. Keeping paneer in the fridge also helps to firm it.

Cooking extracts moisture from the paneer, thereby making it hard and rubbery. Paneer is very healthy until you don't fry it you can try using it without frying. If you are making dishes with paneer then according to me you don't need to fry it . Frying paneer before using it is a choice.

(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.

How to reduce chilli in Palak paneer? ›

The problem is that to reduce intensity of the pepper, you can add some milk it or you can also add fresh cream to it. This will make the palak paneer tastes perfect. Punjabi Style Palak PaneerPalak (spinach) paneer is delicious as well as beneficial.

Lower the heat, avoid adding salt and cook the spinach for the shortest time possible, preferably without forcing the moisture out of the leaves. If you see liquid from the leaves, it was cooked too long or at too high a temperature. Steam it or saute it, but don't cook it all the way.

Place the paper towel-wrapped spinach in a storage container or bag. Seal the container tightly. Store the spinach in the crisper drawer of your fridge for about 10 days. If your spinach isn't in an airtight container, make sure you don't store it next to ethylene-producing fruits (such as bananas and apples).

The primary factors responsible for this color change are: Oxidation: When spinach is cooked, it undergoes changes in its structure and composition. One of these changes involves the breakdown of chlorophyll, the pigment responsible for the green color in plants.