Palak is the Indian name of the Persian Green belonging to the family of Amaranthaceae. It is recorded in history during the 10th Century that it was cultivated and used. One French Queen liked very much this spinach and ordered that Spinach be served in every meal. Based on her name only the dishes made out of Spinach are called Florentine in French.
Though it was a Persian Vegetable, it was carried throughout the World by the Arab Traders. Thus it came to India and Nepal in the 14th Century. This is now prevalent in Southern and Western Asia. In China also it was introduced by the Arab traders and it is called as the Persian Vegetable.
Spinach is very nutritious and as they are available in the spring, when other vegetables are scares it is very popular and widely used.
Knowing the nutritional value of Spinach, it was served in the First World war period to all soldiers. It was even mixed as juice in the wine, which was served to the French soldiers.
Palak is widely grown in India, especially in the Northern India and is widely cooked and eaten. The main dishes prepared out of Palak are Palak Paneer, Chicken Palak, Moong Dhal with Palak, Palak Paratha, Aloo Palak, etc,.
Palak Paneer is a nice Vegetarian side dish often prepared in all homes, especially the North Indian Homes and Restaurants. It is a ground mixture of Palak with green chillies, onion and paneer.
Now let us see how to make Palak Paneer
- Palak – 1 bunch
- Paneer – 150 gms
- Onion – 1
- Tomato – 1
- Green chilli – 2
- Garlic – 10 cloves
- Ginger – 1 pinch
- Cumin – ½ tsp
- Bay leaf – 1
- Oil – 3 tsp
- Fresh cream – 2 tsp
- Salt – to taste
Clean and wash the palak. Heat little oil in a pan and add green chilli, ginger and palak and sauté for about 5 minutes.
After cooling grind it in the blender and keep aside. Chop onion, tomato and green chilli finely. Heat oil in the pan and add cumin seeds and bay leaf. When they crackle add finely chopped garlic, onion and tomato, one by one and sauté till done.
Add ground palak and salt and required amount of water and boil for a while.
Then add cubed paneer and stir gently without breaking them. Add cream and serve hot with Indian breads.
You can blanch the palak and grind.
If the gravy is spicy hot, you can add one or two teaspoon lime juice before serving.
If you want your dish more spicy you can add ¼ teaspoon garam masala while adding the palak.
More Paneer Recipes
- Homemade Paneer
- Tawa Paneer
- Paneer Bhurji
- Paneer Butter Masala
- Paneer Tikka Pizza
- Paneer Tikka
- Paneer Sandwich
- Palak Paneer
- Shahi Paneer
- Kadai Paneer