Palak Paneer

I have eaten many different versions of Palak paneer, some heavier than others with cream, tomatoes etc. This one here is my mom’s version that is very simple and does not use any cream. It looks beautiful and tastes amazing with hot parathas or rice.

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Step by Step Recipe:

Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.

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Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.

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Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.

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Add paneer to the pot and mix it gently with the onions.

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In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat.

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palak paneer
Palak Paneer
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 194 kcal
Author: Archana
Ingredients
  • 1/2 lb or 8 cups of Spinach
  • 1 cup cubed paneer
  • 1-2 green chilies
  • 1/2 onion finely chopped
  • 4 garlic cloves
  • 1/2 inch piece of ginger
  • 2 cloves
  • 4 peppercorns
  • 2 small pieces of cinnamon
  • 1/2 table spoon ghee
Instructions
  1. Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.
  2. Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.
  3. Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.
  4. Add paneer to the pot and mix it gently with the onions.
  5. In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat.
  6. Serve with Rice or Parathas.
Nutrition Facts
Palak Paneer
Amount Per Serving (3 g)
Calories 194 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 97mg 4%
Potassium 348mg 10%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g 18%
Vitamin A 106.3%
Vitamin C 23.3%
Calcium 35.2%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you enjoyed this palak paneer, also check out the Instant Pot Palak Paneer recipe!

Vermicelli Sheera

Another one of my mom’s recipe that is quick and delicious!!

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Step by step recipe:

  1. Roast vermicelli in the ghee. Stirring frequently until it is golden brown.

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2. Add 1 cup water and cook covered for 2-3 minutes until all the water is absorbed.

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3. Add sugar and raisins. Mix well and cover the pan for 2 minutes.

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4. Turn off the stove and add the vanilla essence. Garnish with sliced pistachios and almonds.

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Vermicelli Sheera recipe:

Prep time: 0 mins  Cooking time:5 mins    Total time: 5 mins

Ingredients:

1 cup fine vermicelli broken into smaller pieces
3/4th cup sugar
1 tbsp ghee
5 almonds
5 pistachios
1 tbsp raisins
1 tsp vanilla essence

Directions:

  1. Roast vermicelli in the ghee. Stirring frequently until it is golden brown.
  2. Add 1 cup water and cook covered for 2-3 minutes until all the water is absorbed.
  3.  Add sugar and raisins and cover the pan for 2 minutes.
  4. Turn off the stove and add the vanilla essence.
  5. Garnish with sliced almonds and pistachios.

ENJOY!!

Roasted Beetroot and cucumber salad

roasted-beetroot-raita

Here is a healthy and easy to make side dish. Needs very few ingredients and looks and tastes amazing!

Recipe:

Prep time: 5 mins  Cooking time:0 mins    Total time: 5 mins

Ingredients:

4 medium Roasted beets
1 medium cucumber
1 cup yogurt

Instructions:

  1. Chop roasted beets into 1/2 inch cubes.
  2. Peel and chop cucumber into 1.2 inch cubes.
  3. In a bowl whisk yogurt and add salt to taste
  4. Add chopped beets and cucumbers
  5. Garnish with cilantro/ Thai basil or parsley.

ENJOY!!

 

Carrot Sheera

Carrot Sheera – A Blissful and EASY Indian dessert with fine semolina and carrots that makes any occasion a celebration!

My mom’s signature recipe, this carrot sheera uses the basic traditional sheera recipe and gives it an healthy and aromatic twist.

Semolina, chickpea flour and whole wheat flour is slow roasted in homemade ghee until the flours turn golden brown and aromatic. Fresh grated carrots are then cooked in ghee to soft texture and they almost melt in this recipe. It is the addition of chickpea flour and whole wheat flour that  gives this dessert a creamy, melt in the mouth textures. We promise you will relish every spoonful of this heavenly dessert!

Continue reading “Carrot Sheera”