{"id":536,"date":"2015-03-23T13:04:57","date_gmt":"2015-03-23T07:34:57","guid":{"rendered":"http:\/\/www.tangylife.com\/?p=536"},"modified":"2020-07-31T18:39:18","modified_gmt":"2020-07-31T13:09:18","slug":"palak-paneer-organic-spinach-recipe","status":"publish","type":"post","link":"https:\/\/www.tangylife.com\/blog\/palak-paneer-organic-spinach-recipe\/","title":{"rendered":"Palak Paneer Recipe | Indian Cheese in Organic Spinach Curry"},"content":{"rendered":"

\"palak<\/a>
palak paneer<\/figcaption><\/figure> Palak Paneer<\/strong> or Spinach curry with Indian cheese is green coloured gravy main course dish made with blanched spinach leaves \u00a0and Indian Cottage cheese.<\/p>\n

This Palak Paneer<\/strong> Recipe has a story behind it, I have this small tiny mini kitchen garden in my house because I always like organic and fresh stuff and trust me it gives an amazing vibe and positive feeling when you serve your loved ones those fresh plugged leaves.<\/p>\n

My garden was overflowing with this green leafy saag <\/em>and this is one veggie that during winters becomes a sudden favourite in all houses, it’s added to lentils, tossed in salads, made into fritters with evening Chai (tea) or simply stir fried with garlic & potatoes. But I thought to make a curry out of it because that’s the only way I can use a lot of amount in one go. So, I came up with Organic Palak Paneer Recipe<\/em>. I gave it this name because it’s absolutely fresh and just plucked. Cooking with fresh produced from your house backyard and feeding family with nature’s vegetarian goodness gives such joy to the heart. Simple everyday Indian khana, be it old classics or contemporary \/ fusion \u2013 our delicate dals(pulses), spiced sabjis and vibrant curries bring colour to the thali, flavour to the palate and nutrition to the body.<\/p>\n

Apart from my story about this creamy Palak Paneer<\/strong> recipe, it’s a north Indian vegetarian, iron-rich, vibrant green curry featuring pur\u00e9ed spinach and Indian cheese that are simmered in spices and flavoured with fresh cream. This juicy, fleshy short stems of Palak (spinach) reminds you how nourishing and giving our mother earth can be. Having eaten home grown for so many years, that fresh taste is something hard to match with anything I cook from stores. Let’s start cooking Palak Paneer Recipe.<\/p>\n\n\n
\nTip:<\/strong> You can steam the spinach using your pressure cooker, steamer or blanch the spinach.\n<\/td>\n<\/tr>\n<\/table>\n\n\n

\nTip: <\/strong> To attain a rich green colour for the spinach, after you have steamed \/ saut\u00e9ed \/ blanched the spinach, remove it from the heat and uncover the pan. Keeping the pan covered will trap heat and make it cook for longer and darken the colour. You can also choose to mash the spinach with a masher to give it a different texture as well.\n<\/td>\n<\/tr>\n<\/table>\n

Ingredients for Palak Paneer Recipe<\/h2>\n