The meal has a wide variety of nutrients, including magnesium, folate, vitamin A, vitamin K, potassium, and calcium. According to what Priya has said, “since palak paneer is loaded with calcium and phosphorus, it plays a role in the function of the heart and the muscles.”
Ingredients for Palak/ Spinach Paneer
|Tomato and onion paste||5gm|
Preparation for Palak/ Spinach Paneer
- Begin by bringing the palak to a boil.
- Then, process it in a blender until it becomes a thick paste.
- Cut the paneer into pieces that are exactly one inch cubes.
- Take a bowl, add some hot water and a bit of salt, put the paneer cubes in there, and let it rest for five minutes before proceeding.
- Prepare a pan by heating it over a medium flame.
- After adding the ghee (or the butter), proceed to add the pureed palak.
- The paste of tomato and onion should be added next, followed by salt, chili powder, cinnamon powder, black pepper, and garam masala.
- Keep cooking this combination until all of the water released by the palak has evaporated.
- After that, stir in the paneer and continue cooking for another 15 minutes with the top on.
- Make it a point to check that the palak is firmly attached to the paneer and has not come loose; this will tell us whether or not the paneer and the palak have been properly prepared.
- After that, transfer it to a bowl and stir in 1 tablespoon of cream.
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Magnesium, folic acid, vitamin A, vitamin K, calcium, and potassium are just some of the essential elements that may be found in this dish. According to what Priya has said, “since palak paneer is laden with calcium and phosphorus, it plays a role in the function of the heart and the muscles.”
In addition to that, it offers several advantages to one’s health. I give it 4.5 stars out of 5, and I would suggest it.