Palak Recipe - A Nutritious And Delicious Dish

Introduction

Ingredients

• 1 bunch of palak (spinach)
• 200 grams of paneer (cottage cheese)
• 2 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1 teaspoon of red chilli powder
• 1 tablespoon of oil
• Salt to taste

Instructions

1. Clean the palak leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain the water and let the palak cool down.
2. Grind the palak into a fine paste using a blender or food processor.
3. Cut the paneer into small cubes and fry them in a pan until they turn golden brown. Keep them aside.
4. In the same pan, heat oil and add cumin seeds. Let them splutter.
5. Add chopped onions and fry until they turn translucent.
6. Add ginger-garlic paste and fry for a minute.
7. Add chopped tomatoes and fry until they turn soft.
8. Add coriander powder, garam masala, red chilli powder, and salt. Mix well.
9. Add the palak paste and mix well. Cook for 5-7 minutes on low flame.
10. Add the fried paneer cubes and mix gently.
11. Cover the pan and cook for another 2-3 minutes.
12. Your Palak Paneer is ready to serve. Garnish with cream or butter and serve hot with roti or rice.

Nutrition

• Calories: 250
• Protein: 10 grams
• Fat: 20 grams
• Carbohydrates: 8 grams
• Fiber: 3 grams
• Vitamin A: 150% of the daily value
• Vitamin C: 50% of the daily value
• Calcium: 25% of the daily value
• Iron: 20% of the daily value

Variations

Palak Dal

• 1 cup of yellow lentils (moong dal)
• 1 bunch of palak (spinach)
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 tablespoon of oil
• Salt to taste

1. Wash the lentils and cook them in a pressure cooker with 3 cups of water, turmeric powder, and salt for 3-4 whistles.
2. Clean the palak leaves and blanch them in boiling water for 2-3 minutes. Drain the water and let the palak cool down.
3. Grind the palak into a fine paste using a blender or food processor.
4. In a pan, heat oil and add cumin seeds. Let them splutter.
5. Add chopped onions and fry until they turn translucent.
6. Add chopped tomatoes and fry until they turn soft.
7. Add red chilli powder and mix well.
8. Add the palak paste and mix well. Cook for 2-3 minutes.
9. Add the cooked lentils and mix well. Cook for another 5-7 minutes on low flame.
10. Your Palak Dal is ready to serve. Garnish with coriander leaves and serve hot with rice or roti.

Palak Paratha

• 2 cups of wheat flour
• 1 bunch of palak (spinach)
• 1 onion, chopped
• 1 green chilli, chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of red chilli powder
• 1 tablespoon of oil
• Salt to taste

1. Clean the palak leaves and blanch them in boiling water for 2-3 minutes. Drain the water and let the palak cool down.
2. Grind the palak into a fine paste using a blender or food processor.
3. In a pan, heat oil and add cumin seeds. Let them splutter.
4. Add chopped onions and green chillies and fry until they turn translucent.
5. Add red chilli powder and salt and mix well.
6. Add the palak paste and mix well. Cook for 2-3 minutes.
7. In a mixing bowl, add wheat flour, salt, and the palak mixture. Knead the dough well.
8. Divide the dough into equal-sized balls.
9. Dust the rolling surface with flour and roll out each ball into a flat disc.
10. Cook the paratha on a hot griddle until both sides turn golden brown.
11. Your Palak Paratha is ready to serve. Serve hot with curd or pickle.

Conclusion