Introduction

 

Cooking has always been a journey of discovery for me, filled with surprises and unforgettable moments. One such moment was when I first stumbled upon the recipe for Palak Matar Paneer. It was during a family gathering, and my aunt decided to treat us to her special homemade dish. As she plated up the vibrant green curry, the aroma of fresh spinach and aromatic spices filled the air, instantly igniting my curiosity. With the first taste, I was hooked. The creamy texture of paneer, the sweetness of peas, and the earthiness of spinach combined to create a symphony of flavors that left me craving more. Since then, Palak Matar Paneer has become a staple in my cooking repertoire, reminding me of that memorable day with my family.

 

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Recipe: Quick and Easy Palak Matar Paneer Sabzi

 

Ingredients:

 

For Powder Mix:

• 1 tbsp Peanuts
• 2 tbsp White sesame seeds
• 2 tbsp Besan (gram flour)
• 1 tbsp Coriander seeds
• 1 tsp Saunf (fennel seeds)
• 8-10 Black pepper
• 1 Kashmiri dry chilli
• ½ tbsp Jeera (cumin seeds)
• 2 tbsp Oil

For Sabzi:

• 1 tsp Jeera (cumin seeds)
• ½ tbsp chopped Garlic
• 1 tsp chopped Green chilli
• 1 cup Matar (green peas)
• 1 tsp Salt
• 3 cups shredded Palak (spinach)
• Water as required
• 1½ tbsp Kadai Masala
• 1 cup chopped Onion
• ½ tbsp chopped Ginger
• 1 tbsp chopped Green chilli
• 1 tsp chopped Garlic
• 1 tbsp sliced Garlic
• 1 cup chopped Tomato
• ½ tsp Turmeric powder
• ½ tsp Salt
• ½ tsp Red chilli powder
• ½ tsp Jeera powder
• ½ tsp Coriander powder
• Water as required
• ½ cup diced Paneer
• 1 tbsp Ghee

 

 

Instructions:

 

1. Prepare the Powder Mix:

• Toast peanuts, white sesame seeds, besan, coriander seeds, saunf, black pepper, and Kashmiri dry chilli in a pan until aromatic.
• Grind into a fine powder and set aside.

2. Dry Roast Jeera:

• In the same pan, dry roast jeera, then grind it coarsely using a mortar and pestle.

3. Cook the Peas and Spinach:

• Heat oil in a pan and sauté jeera, chopped garlic, and green chilli.
• Add peas and salt, cook until coated. Then add shredded palak and water, cooking until the peas are tender.

4. Prepare the Masala:

• In another pan, heat oil and add the powdered masala mix. Allow it to bloom, then add onions and cook until golden.
• Add ginger, garlic, green chilli, and tomatoes. Cook until tomatoes are soft.
• Season with turmeric, red chilli powder, salt, jeera powder, and coriander powder. Add a bit of water and cook the masala.

5. Combine and Simmer:

• Mix in the peanut-sesame-besan powder and more water for the desired consistency. Let it simmer.

6. Add Paneer:

• Combine the palak-matar mix with the masala, adding diced paneer. Finish with a spoon of ghee and cook briefly.

7. Serve:

• Your Palak Matar Paneer Sabzi is ready to serve! Enjoy this flavorful dish with naan or rice for a hearty meal.

 

This quick and easy recipe brings together the goodness of spinach and peas in a delightful curry, perfect for a nutritious and satisfying meal!

 

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About the Recipe

 

Palak Matar Paneer is a classic North Indian dish that combines the goodness of spinach (palak), green peas (matar), and Indian cottage cheese (paneer) in a rich and creamy curry. It's a nutritious and flavorful dish that is perfect for vegetarians and paneer lovers alike. The spinach not only adds vibrant color to the dish but also provides essential vitamins and minerals, making it a wholesome meal option.

 

 

Cooking Tips

 

1. Blanch the Spinach: To retain the vibrant green color of the spinach, blanch it in hot water for a few seconds before pureeing.
2. Use Fresh Paneer: Freshly made paneer has a softer texture and absorbs the flavors of the curry better than store-bought paneer.
3. Toast the Spices: Toasting whole spices such as cumin seeds and coriander seeds before grinding them enhances their flavor profile.
4. Adjust the Consistency: Adjust the consistency of the curry by adding water or vegetable broth to achieve your desired thickness.
5. Temper with Ghee: For an authentic flavor, temper the curry with ghee (clarified butter) before serving.

 

 

Pairing Guide

 

• Rice: Serve Palak Matar Paneer with steamed basmati rice or jeera rice for a comforting meal.
• Bread: Pair the curry with hot roti, naan, or paratha for a hearty and satisfying dinner.
• Side Salad: Accompany the dish with a fresh cucumber and tomato salad drizzled with lemon juice for a refreshing contrast.

 

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Frequently Asked Questions about Palak Matar Paneer

 

1. Can I use frozen spinach for Palak Matar Paneer?
   • Yes, you can use frozen spinach, but blanch it before pureeing to retain its vibrant color.
2. Is Palak Matar Paneer spicy?
   • The spice level can be adjusted according to personal preference by controlling the amount of green chilies used.
3. Can I substitute tofu for paneer?
   • Yes, you can substitute tofu for paneer for a vegan version of the dish.
4. How long does Palak Matar Paneer last in the refrigerator?
   • Palak Matar Paneer can be stored in an airtight container in the refrigerator for up to 3-4 days.
5. Can I use canned peas instead of fresh peas?
   • While fresh peas are preferred for their texture and flavor, canned peas can be used as a substitute.
6. What spices are typically used in Palak Matar Paneer?
   • Common spices used in Palak Matar Paneer include cumin, coriander, turmeric, garam masala, and red chili powder.
7. Can I make Palak Matar Paneer ahead of time?
   • Yes, you can prepare the curry ahead of time and reheat it before serving.
8. Is Palak Matar Paneer gluten-free?
   • Yes, Palak Matar Paneer is naturally gluten-free as long as no wheat-based thickeners are used.
9. How can I make Palak Matar Paneer creamier?
   • Adding a splash of cream or cashew paste to the curry enhances its creaminess.
10. What vegetables can I add to Palak Matar Paneer?
    • Apart from peas, you can add other vegetables like carrots, potatoes, or bell peppers to make the dish more nutritious and colorful.

 

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