A wealthy, creamy spinach dish that mixes contemporary palak with tender Bengal gram dal and gentle paneer cubes. This North Indian favourite brings collectively the goodness of greens with fragrant spices and a velvety texture from contemporary curd. Prepared in beneath half-hour, it is good for each on a regular basis meals and particular events.
Punjabi Malai Palak is a consolation meals that brings again reminiscences of winter afternoons in Punjab. This recipe takes the standard spinach to new heights by cooking it with creamy curd and protein-rich dal. The addition of paneer cubes makes it filling and satisfying. I discovered this recipe from my grandmother, and it’s turn out to be my go-to dish once I need one thing nutritious but indulgent.
Concerning the Recipe
This recipe stands out as a result of it combines three powerhouse substances – spinach, dal, and paneer. In contrast to common palak dishes, the addition of curd offers it a wealthy, creamy texture. It’s fast to make and doesn’t want many fancy substances. The most effective half? It’s an effective way to get youngsters to eat their greens. The delicate spicing makes it good for the entire household.
Why You’ll Love This Recipe
You’ll love how straightforward this recipe is to place collectively. The strain cooker does many of the work, and the remainder comes collectively in minutes. The creamy texture makes it completely different from common spinach dishes. It’s versatile – pair it with rice, roti, or naan. Plus, it’s full of vitamins and protein, making it a whole meal. The leftovers style even higher the following day.
Punjabi Malai Palak
Cooking Ideas
– Wash spinach totally and chop finely for higher texture
– Don’t overcook the spinach to keep up its brilliant inexperienced colour
– Let the strain cooker cool naturally for finest outcomes
– Beat the curd nicely earlier than including to stop curdling
– Fry paneer cubes till mild golden for further taste
Punjabi Malai Palak
A wealthy, creamy spinach dish that mixes contemporary palak with tender Bengal gram dal and gentle paneer cubes. This North Indian favourite brings collectively the goodness of greens with fragrant spices and a velvety texture from contemporary curd. Prepared in beneath half-hour, it is good for each on a regular basis meals and particular events.
Components
- 1 1/2 cups Palak (Spinach – finely chopped)
- 1/2 cup Paneer (cubed)
- 1 Inexperienced Chilli (finely chopped)
- 1 inch Ginger (finely chopped)
- 1 1/2 tbsp Recent Curd
- 3 tsp Ghee
- 1/4 tsp Turmeric Powder
- 50 gms Bengal Gram Dal
- 1 Onion (small)
- 1/4 tsp Crimson Chilli Powder
- Salt as per style
Directions
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Mix the dal, spinach, ginger, inexperienced chillies and turmeric powder in a strain cooker.
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Pour 1 to 1 1/2 cups of water and cook dinner till tender.
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Swap off the flame and stir gently as soon as the strain has lowered.
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Warmth ghee in a pan over medium flame.
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Saute the onions for a minute.
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Add crimson chilli powder and cook dinner for 20 seconds.
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Add the dal combination and cook dinner for two to three minutes.
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Add salt as per style.
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Beat the curd nicely and pour into the pan.
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If the combination is thick, add some water.
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Fry the paneer in little ghee and add to the pan.
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Stir and change off the flame.
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Serve with rice, roti or naan.
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Ceaselessly Requested Questions
Can I exploit frozen spinach as a substitute of contemporary?
Sure, however contemporary spinach offers higher taste and texture. If utilizing frozen, thaw fully and drain extra water earlier than cooking.
How can I forestall the curd from curdling?
Beat the curd nicely and add it when the flame is low. Preserve stirring repeatedly whereas including.
Can I make this dish with out paneer?
Positive. Skip the paneer or change it with tofu for a vegan model. The dish will nonetheless be creamy and scrumptious.
