Many of you may have made palak paneer at home. In terms of taste, this term has no comparison. But how useful is spinach cheese in terms of health? Spinach is called a superfood. And when it is mixed with calcium-rich cheese, its nutritional value increases even more.

Spinach paneer is a food rich in nutrients. These nutrients include magnesium, folate, vitamin A, vitamin K, potassium, calcium and many more. This food is very useful in maintaining bone health. Many people may not know that you can lose weight by eating spinach cheese. These foods contain dietary fiber. It helps in weight loss, controls cholesterol levels and keeps blood sugar levels under control.

Don’t think that eating spinach cheese will cause digestive problems. Spinach paneer however helps in improving digestion. Cheese contains the protein casein which improves digestive health and aids in digestion. So how to make Spinach Paneer this season, check out… 

Ingredients

Palak Paneer Recipe Ingredients

500 grams of cheese

the water

1/2 teaspoon of baking soda

Salt to taste

10 to 12 cashew nuts

200 grams of spinach-

5 green chillies

Juice of 1/2 lemon

1 teaspoon of ghee

3 teaspoons of white oil

1 teaspoon of cumin

2 teaspoons minced garlic

1 teaspoon grated ginger

1/2 teaspoon asafoetida

3 large onions chopped

1/2 teaspoon turmeric

1 teaspoon coriander powder

2 large tomato wedges

1 teaspoon Kasuri fenugreek leaves

1/2 teaspoon of sugar

1 teaspoon of butter

1 teaspoon of cream

Instructions

Palak Paneer (Palak Paneer Recipe) cooking method

1. To make Palak paneer, first cut 500 paneer into squares.

Note – Here it is cut a little smaller, if you want you can cut it in other sizes or bigger sizes.

2. Now heat water in a pot. Add 1/2 teaspoon of baking soda to the water (it gives it a better color), 1 teaspoon of salt, 10 to 12 cashew nuts (if you don’t like the bitterness of spinach, use more cashew nuts) can).

3. Boil cashew nuts for 1.5 to 2 minutes and add spinach (to be washed beforehand). Take another bowl of ice water while the spinach is cooking. 1.5 to 2 minutes when the spinach is cooked. They should be taken through a sieve and put in cold water.

 4. After that, squeeze out excess water and add spinach along with cashews to the mixer. After that add 5 green chillies, 1/2 lemon juice. Then grind it to a paste. 

Note – The color of the spinach is very good if done this way.

5. Now put 1 teaspoon of ghee, 3 teaspoons of mustard oil in a pan. When the oil and ghee get a little hot, add 1 teaspoon of cumin seeds and 2 teaspoons of crushed garlic. Stir it a little and fry it.

6. Then add 1 teaspoon of crushed ginger and 1/2 teaspoon of asafoetida. Now reduce the gas flame and fry very well for 1 to 1.5 minutes.

7. Then add 3 onions in it. Do not fry it too red, a little light color should be added in it salt to taste, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1 teaspoon coriander powder. Now reduce the gas flame and fry well for 2 to 3 minutes.

8. When the rawness of the masala is gone and you start without oil, add 2 large chopped tomatoes. After that, when the tomatoes are cooked well, spinach paste should be added in it.

9. Spinach is already boiled so it will not take much time 5 to 7 minutes it should be cooked well in medium flame. Then include one teaspoon of dried fenugreek leaves. Add 1/2 teaspoon of sugar to reduce the bitterness. Now mix it well.

10. If the mixture starts without a little oil, sprinkle the chopped cheese in between. Now mix a little.

11. Finally, you can give 1 teaspoon of butter, 1 teaspoon of cream on top. And once well mixed, Palak paneer is ready.