Palak Paneer with Rice is a classic Indian dish combining two main components: Palak Paneer (spinach and paneer curry) and steamed rice. Here's some detailed information about each component:
Palak paneer with rice
Palak Paneer is a popular vegetarian North Indian curry made from puréed spinach (palak) and "paneer" (Indian cottage cheese). The dish is flavored with various spices and is rich, creamy, and nutritious.
Palak paneer Ingredients. (for
Palak Paneer):
Spinach (Palak)
Fresh or frozen, blanched, and blended into a smooth purée.
Paneer Indian cottage cheese, cubed and lightly fried or added as is.
"Onions" and "tomatoes" The base of the curry, usually sautéed.
"Ginger" and "garlic" Essential for adding depth to the curry.
"Spices" Cumin seeds, garam masala, turmeric, red chili powder, and coriander powder.
"Cream or yogurt" (optional) For a richer flavor.
"Green chilies" To add a bit of heat.
"Ghee or oil" Used for cooking.
Steps to Prepare:
1. Blanch the spinach: Boil spinach in hot water, then immediately cool it in ice water to retain its green color. Blend it into a smooth purée.
2. Cook the spices: Heat oil or ghee in a pan, add cumin seeds, and then sauté onions, ginger, garlic, and tomatoes until soft.
3. Mix the spinach purée: Add the spinach purée and spices like garam masala, turmeric, red chili powder, and coriander powder. Let it simmer.
4. Add paneer: Gently add the paneer cubes to the curry and cook for a few minutes. You can fry the paneer beforehand for a firmer texture.
5. Finish with cream (optional): To give it a creamy texture, you can stir in some cream or yogurt.
"Rice"
The rice served with Palak Paneer is typically "basmati rice"known for its long grains and fragrant aroma. It can be cooked in several ways—plain boiled, steamed, or lightly spiced with cumin seeds (jeera rice)
Steps to Prepare Rice:
1. Rinse basmati rice thoroughly until the water runs clear to remove excess starch.
2. Boil water, add the rice, and let it cook for about 10-12 minutes until tender.
3. Drain any excess water and fluff the rice with a fork before serving.
Serving Suggestion:
Serve Palak Paneer hot, with rice on the side.
You can also add "naan" or "roti" as an accompaniment.
Garnish the Palak Paneer with a swirl of cream and a sprinkle of garam masala.
This dish is highly nutritious due to the high iron content in spinach and protein from the paneer, making it both delicious and healthy.
how to make recipe for "Palak Paneer with Rice":
Ingredients:
For Palak Paneer:
Spinach (Palak) 250 grams
Paneer : 200 grams (cubed)
Onion : 1 large (finely chopped)
Tomato : 1 large (finely chopped)
Ginger-garlic paste : 1 tablespoon
Green chilies : 1-2 (slit or chopped)
Cumin seeds : 1 teaspoon
Turmeric powder :¼ teaspoon
Red chili powder : ½ teaspoon (adjust to taste)
Coriander powder : 1 teaspoon
Garam masala : ½ teaspoon
Cream or yogurt :2 tablespoons (optional)
Ghee or oil :2 tablespoons
Salt : to taste
For Rice:
Basmati rice : 1 cup
Water :2 cups
Salt :to taste
Ghee (optional) 1 teaspoon
Instructions:
Step 1: Prepare the Spinach Purée :
1. Rinse the spinach leaves thoroughly under running water to remove any dirt.
2. Boil water in a large pot. Add the spinach and blanch for 2-3 minutes until wilted.
3. Immediately transfer the spinach to ice-cold water (this helps retain the green color).
4. Drain and blend the spinach into a smooth purée using a blender or food processor. Set aside.
Step 2: Fry the Paneer (Optional) :
1. If you prefer crispy paneer, lightly fry the paneer cubes in ghee or oil until they are golden brown on all sides. Drain on a paper towel and set aside.
Step 3: Prepare the Palak Paneer :
1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them crackle.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until soft and mushy.
5. Add turmeric, red chili powder, coriander powder, and garam masala. Cook for a minute.
6. Pour the spinach purée into the pan and mix well. Add salt to taste and let it simmer for 5-7 minutes on low heat.
7. Gently add the paneer cubes to the spinach gravy and stir to combine. Let it cook for another 2-3 minutes.
8. If desired, add cream or yogurt for a richer flavor and stir well.
9. Adjust salt and spices as per your taste.
Step 4: Cook the Rice :
1. Rinse the basmati rice under running water until the water runs clear.
2. In a pot, bring 2 cups of water to a boil. Add the rinsed rice, salt, and a teaspoon of ghee (optional).
3. Cook the rice on low heat with the lid covered for about 12-15 minutes, until all the water is absorbed, and the rice is fluffy.
4. Fluff the rice with a fork before serving.
Step 5: Serve :
Serve the hot "Palak Paneer" with the cooked "basmati rice" on the side.
You can garnish with a swirl of cream and a sprinkle of garam masala for extra flavor.
