Creamy Spinach Bliss: A unique Palak Paneer Recipe without Onion Garlic(spinach and cottage cheese curry)😋😋😋

Here's a unique recipe for Palak Paneer without onion and garlic:

The total cooking time for this Palak Paneer recipe is approximately 30 minutes.

As for the nutrient content, here's an approximate breakdown for a serving size of 1 cup (200 grams) of Palak Paneer:

Calories: 350-400 calories

Protein: 15-20 grams

Fat: 25-30 grams

Carbohydrates: 15-20 grams

Fiber: 4-6 grams

Please note that these values can vary depending on the specific ingredients and quantities used.

Ingredients:

• 2 cups spinach leaves, washed and finely chopped
• 200 grams paneer (cottage cheese), cubed(It can be home made: Recipe given below)
• 2 tomatoes, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder (optional, for heat)
• 1/4 cup cashew nuts, soaked in water for 15 minutes
• 1/4 cup fresh cream or yogurt (optional)
• 2 tablespoons oil or ghee
• Salt to taste

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How to make paneer (cottage cheese) at home:

Ingredients:

• 1 liter of milk (full-fat milk is recommended)
• 2-3 tablespoons of lemon juice or vinegar
• Cheesecloth or muslin cloth
• Colander or strainer
• 
  
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Instructions:

1. Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot.

2. As the milk starts to heat up, keep a close eye on it. Just before it reaches a boiling point, reduce the heat to low.

3. Gradually add the lemon juice or vinegar to the milk while stirring gently. The acid in the lemon juice/vinegar will curdle the milk and separate the curds (paneer) from the whey.

4. Continue to stir gently until you see the milk completely curdle. The whey should appear slightly greenish or yellowish, and the curds (paneer) should be floating in it.

5. Once the milk has completely curdled, turn off the heat and let it sit undisturbed for a few minutes to allow the curds to further separate.

6. Line a colander or strainer with a double layer of cheesecloth or muslin cloth. Place the colander in the sink or over a large bowl to catch the whey.

7. Carefully pour the curdled milk into the lined colander, allowing the whey to drain away. The curds (paneer) will remain in the cheesecloth.

8. Rinse the curds under cold water to remove any lemon juice or vinegar residue, as well as to cool it down.

9. Gather the corners of the cheesecloth and tie them together to form a pouch containing the curds.

10. Hang the pouch somewhere, allowing it to hang freely and drip for about 30 minutes to an hour. This will help further drain the whey from the curds.

11. After the dripping process, remove the pouch from the hanging position and gently press it between your palms to remove any excess whey.

12. Place a heavy object, such as a cast-iron skillet or a few heavy books, on top of the wrapped paneer. Leave it for an additional 1-2 hours to press and firm up the paneer.

13. Unwrap the paneer from the cheesecloth and cut it into desired shapes or crumble it as per your recipe requirements.

Your homemade paneer is now ready to be used in various dishes like Palak Paneer, Paneer Tikka, or Paneer Masala. Enjoy!

Instructions:

1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped tomatoes, green chili, and ginger paste to the pan. Sauté until the tomatoes soften and release their juices.

3. Add turmeric powder, garam masala, coriander powder, and red chili powder (if using). Mix well and cook for a minute.

4. Add the chopped spinach leaves to the pan. Sauté until the spinach wilts and reduces in volume.

5. Drain the soaked cashew nuts and add them to a blender along with a little water. Blend until you get a smooth paste.

6. Add the cashew paste to the pan and mix well. Cook for a couple of minutes to let the flavors blend together.

7. Add salt to taste and mix well. Adjust the consistency of the curry by adding water if needed.

8. Gently add the cubed paneer to the spinach mixture and stir carefully to coat the paneer evenly.

9. Cover the pan and let it simmer for about 5 minutes, allowing the paneer to absorb the flavors of the curry.

10. Finally, if desired, stir in fresh cream or yogurt to add creaminess to the curry. Cook for an additional minute.

11. Remove from heat and transfer the Palak Paneer to a serving dish.

12. Serve hot with steamed rice, naan, or roti.

Enjoy your delicious Palak Paneer without onion and garlic! 😋😋😋