Then add 1 tsp sugar to the spinach leaves to retain their original color and to reduce their bitterness. Palak paneer is an authentic Indian dish made with only spinach puree, whereas saag paneer is made with a mixture of 2 to 3 various types of greens. Is there any tips for this? Note the extreme and excessive use of exclamation marks here a small indicator of the level of excitement and work that has gone into these recipes. Heat the same pan with 1 tablespoon butter and half tablespoon oil . Mine was not as green as in the post as if Id added too much cream (which I didnt) Your restaurant-style palak paneer is ready. Additionally, it is an odd ingredient in the palak paneer recipe. 1. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. If your palak gravy is too thick, you can add milk to it as well. It is similar to making homemade paneer from dairy milk. Then add the tej patta or Indian bay leaf. Yes, you make this dish beforehand and serve it later. You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer. This Breakdown of Molecules Can Cause Tears When Mixed With WaterOxalates are crystals that form when groups of atoms linked by oxygen atoms form a three-dimensional structure. 27. There is no red chilli powder used in this recipe. (for consistency check video). I have always wanted to try my hand at Indian fare and Palak Paneer is my go-to-favorite at restaurants. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using). This is one of the milder Indian curries out there, both in heat and spice intensity. I added some frozen spinach, as I only had 250g of fresh baby spinach on hand, and it was still delicious. Saute until they break down and turn mushy. I believe in making fresh and serving hot. Press question mark to learn the rest of the keyboard shortcuts. And so on, until all the spinach is in. The crossword clue Bread with palak paneer. Besides, storing it is not something I would suggest. Facebook If you have made the recipe, then you can also give a star rating. If you attempt to make any of them, let me know in the comment section. Avoid frying too much or for a longer time, as then the paneer cubes become dense. Yes. N x. Add gram flour & mix. I share two ways to make this healthy dish a homestyle version and a restaurant style version with a charcoal smoking method (brought back on readers demand). Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Just add 8 to 10 ice cubes to 3 cups water to get cold water. My only complaint is that I had to guess about how much onion and chili to use. Lastly add 2 tablespoons of light cream or cooking cream or low-fat cream. Some people say yes, while others caution that they may be harmful. It is therefore better to eat palak paneer (and all foods) when they are freshly cooked and hot or warm. If you are gluten-free, you can also serve it with cumin rice or biryani rice, saffron rice or ghee rice. Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. In the photos below I used butter. Answer There are a few different ways to get rid of the bitter taste in rutabagas. I have a recipe for Palak Chicken here. If using cream pour it now. In other words, the base of the lehsuni palak paneer has a potent garlic flavour. Add the spinach leaves in the hot water. most recipes for palak paneer have you blanche the spinach for a few minutes and then cool and blend. Palak paneer is very good for children, just like other paneer dishes. She has been making this recipe for our family for years, and I am so happy to get to share it with you here. If you do want more cheese and I really dont blame you just scale up the Paneer recipe. Thanks Kristen. Yes, superior to bought stuff, but oh what a fiddle for such a small amount of paneer. And on Friday, we have SAMOSAS!!! Love your recipes, Nagi. Thank you. And while were at it, welcome to Indian Week here at RecipeTin Eats!! 13. Let the palak leaves sit in the water for about 1 minute. However you can skip them and add more garam masala to suit your taste. It is the green paneer masala aka hariyali paneer masala. It is easier to remove the whole cardamoms than the seeds. Prepare tofu - boiling method only. Palak, a type of lentil, is a common food in India and is known to have a bitter taste. I use Indian or Thai chilies. We have sent you a verification email. Add the spinach leaves in the water. Let the spinach leaves sit in the water for about 1 minute. Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha. Also, you can drizzle a few drops of lime or lemon juice on top paired with a few ginger julienne, when serving. Unbelievably delicious. You can leave out the cashews and yes can use tomato paste. Therefore, here are some helpful tips for you. I also heard that the longer you cook the bitter melon, the more bitter it will taste. Thank you. Stir and mix. After cooking, onion tomato masala has to be thick yet should have some water. Add garlic and ginger, cook for 2 minutes. Also, the sauce will be thicker and paler, and the spinach flavour is not quite as pronounced. transfer shredded bitter gourd in one bowl. Saute until the masala smells good for 2 to 3 mins. The separation of ghee tells that every single item is cooked correctly. 2. Ive posted the recipe for How to Make Paneer separately for ease of reading. There is no tangy or sour ingredient that I add in this palak paneer recipe. Add paneer & mix well. Serve with roti, basmati rice or naan. There is no definitive answer to this question as frying does not seem to have a significant impact on oxalates levels in human cells. Finally, press the paneer pieces gently to remove excess water and serve with your favorite dish. Bring to a simmer. Later, they can be used for cooking the palak gravy. But if theyare hard or fibrous, then discard them. As in five BIG bunches to yield 700g/1.4lb of leaves in total. After 3 minutes, remove the blanched spinach leaves from the hot water and add them to the cold water. Palak Paneer, a Indian dish made from ground palak (a type of spinach) and paneer (an Islamic cheese), is typically named after the bitter taste it has. While the water is coming to a boil, make a bowl of ice water and set it aside. 16. 3. Stir and serve palak paneer hot with some roti. Frozen spinach This works, but you end up with about 1/3 of the final curry quantity! If your palak gravy is too thick, you can add milk to it as well. This deliciously creamy and vibrantly green dish is made with paneer in a mildly spiced fresh spinach sauce. They are always so easy to follow & always work out just as they look on your site. These little babies are completely irresistible! Cover & cook until ghee separates. If using baby spinach keep the tender stalks. Grind or blend to a smooth puree. Since palak means spinach, palak paneer is made with spinach. If doing this on a stove-top, be sure to remove the pan from the hot burner. This is a delightful and easy to make vegetarian main you just have to try! When the spices begin to sizzle, add onions and fry till they turn transparent to golden. Meanwhile, the paneer are like little creamy sponges that suck up all those tasty flavours in the sauce! Blanching your spinach leaves (i.e. Bitter taste in palak is due to the high concentrations of oxalic acid present in old, mature, large dark green spinach. Now soak this fried paneer in this salty warm water for 10 to 12 minutes. 1. Scrape Off The Rugged Surface. Then squeeze water & transfer it to the grinder. Really enjoyed this recipe. These days, you can buy it but I implore you, dont! My son was & is one of those doctors who benefited & we will forever be grateful for all your hard work. Add 4-5 tbsp water so that the masala doesnt burn. Hence, that was our first variant. The color does not change if you follow this recipe exactly. This step is optional but recommended as lightly golden pan-fried paneer cubes taste good. Saute on a medium heat until the palak wilts off completely. This helps to keep it soft. It is an inevitable process hence do not bother about it if your spinach turns olive in colour. When required, thaw it and heat on a low heat until bubbling and hot. I cant wait to purchase your cook book when its ready! (PS Is it just me or does his rump look rather large?? Smooth creamy texture: I have used few cashews to give a slightly creamy texture to the palak paneer gravy. All the washing up involved on the other hand not so much Nagi x. Hungry for more? just before adding cream. Your spinach curry can stay up to 2 days in the refrigerator. ); and. We understood that the oxalic acid contained in spinach can react with the calcium contained in milk and it's effective in removing the bitter taste. 3. Cut off each stem from the leaves. Allow the water to drain completely otherwise it will let out lot of moisture while cooking. Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others. Palak Paneer is the heart and soul of the Punjabi Cuisine. Wash thoroughly (spinach leaves are notoriously dirty!). Raw spinach leaves have high levels of a compound known as oxalic acid that causes a bitter taste. I never use onions & tomoates for palak paneer sabji as it changes the color & also onion livs water after sometime. Palak Paneer is a recipe Ive been busting to nail for years now. Let's work together to keep the conversation civil. Honey for diabetics: Does honey spike sugar levels? Let the spinach leaves sit in the water for about 1 minute. The first variation is the garlic flavoured spinach and Indian cottage cheese curry. You will need to pick the leaves, wash and dry them, then chop them. Saut until the onions become golden. 24. Though if youre out of yeast / dont have rising time, whip up a quick batch of Easy No Yeast Flatbreads, which is my handy backup to real naan! (Optional if you dont like chunky curry, then you may blend this as well with cup water. Here are some steps for reducing the bitterness of methi. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, 1 to 2 garlic cloves and 1 to 2 chili peppers (green chillies). Palak paneer is very delicious. Dark leaves are usually less tasty. Oxalate is a compound that can be found in many plants, including beetroot. Like seriously, A LOT. 9. Radhey Kunj Rasoi#palakpaneer #palakpaneerkirecipe #palakpaneerkisabji #palakpan. Another way is to simmer them with salt and spices until they reduce in volume. You can use either lemon, lime or even orange juice for the purpose. Hell blame the camera. Saute for 1 minute or until the aroma of ginger garlic comes out. For a restaurant touch usually some cream is added to this. Some people believe that boiling removes these chemicals, while others do not think this is true. Place the charcoal on top. There are two thoughts regarding the mushroom palak paneer. Hands down better than any version from a restaurant!! Store-bought paneer is hard and dry and kind of spongey. Learn to make the best palak paneer at home, all without blanching spinach and not over loading your dish with tons of spices. Try Blanching If you plan to use the spinach in a salad or need the leaves un-wilted for some other reason, blanch them to remove bitterness. Served with divine garlic naan also from Nagi. Then put the tip back on. Add it here. Thanks RTE! Then Place a vessel on high heat with 3 to 4 cups (around 1 liter) of water and add palak to it. This will give a bright green colour to the dish while reversing its bitter flavour. You can easily improve your search by specifying the number of letters in the answer. I answer it here: Palak paneer is an authentic Indian dish originated in India, while saag paneer is what is invented by the chefs in Indian restaurant abroad, outside India. And tag @tastedrecipescom or add hashtag #tastedrecipes so we can share it on our story. The recipe above is precisely the restaurant-style palak paneer recipe. The gram flour will soak access water if any in the gravy & make it thick. Burn a small piece of natural charcoal on a stovetop with the help of tongs. All web browsers have a similar option, but with slightly different lingo. There many different ways a saag paneer is made so it tastes totally different in every restaurant. 14. Alternately cook the palak paneer for a few minutes after adding raw paneer to the gravy. If doing this on a stove-top, be sure to remove the pan from the hot burner. They are often found in foods and beverages and can give you problems if you over-consume them. 13. Mix it well and cook until it begins to bubble just for about 2 mins. If using store bought frozen paneer, you may soak it in hot water for 15 to 20 mins. Then add the finely chopped garlic. To verify, just follow the link in the message, By subscribing to newsletter, you acknowledge our, Copyright 2022 Bennett, Coleman & Co. Ltd. All rights reserved |, Delhi Times, Aurangabad Times, Maharashtra Times, 5 tips to reduce the bitterness of Palak Paneer. 12. Blanching refers to the process of submerging. or 1 Serrano pepper or 1 to 2 Anaheim peppers chopped. Also overcooking spinach makes it more bitter. Palak paneer, Spinach curry, vegetarian curry, I love hearing how you went with my recipes! No need to add water while making the puree. Thank you again for the excellent recipe, Thats a good point Linda and I am quantifying those things in the recipe glossary in my cookbook. However, theres a minor tweak here. Crossword Clue. Stir to combine to an even mix. then shred it in a chopper. If its too thick, add a tablespoon of water at a time to loosen it up, taking care not to dilute the flavour. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice. Additionally, the paneer used in Palak Paneer may also beold and crumbly. It also has a diluting effect on flavours which you need to account for. As a general note, in case you are wondering (because I was! 29. Allow the curry to boil on low flame for 2-3 minutes and remove from heat. Make a smooth palak puree. Add cup finely chopped onions (1 small to medium sized onion). Once the palak gravy is cooked, add whisked curd or fresh cream to it. Boil 3 cups water in a pan, microwave or electric heater. As soon as the smoke begins to emit, immediately cover the pan tightly with a lid. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I am Dassana. N x. For a slight tang you can add teaspoon dry mango powder or a few drops of lemon or lime juice and stir before serving. For instance, the spinach paneer has fresh coriander, but only 2-3 tbsp for the namesake. Mix them well with the rest of the gravy. If the curry is too thick you may add a few tbsps of hot water. 1. Stir gently again so that the cream gets incorporated in the gravy uniformly. Its full of nourishing goodness and is packed with layers of flavour. Step 2 In an another pan, fry the chopped pieces of paneer in oil and strain them properly. Dont add too much of it, as we dont have to sweeten the gravy. Recipe is very well done! Even though Palak Paneer is a delicious dish, you might have experienced that the palak turns bitter at times which further affects the taste of the whole dish. Add a bit of seasoning; a little goes a long way to cover up the bitter taste of spinach. 12. Join my free email list to receive THREE free cookbooks! Packed with healthy nutrients like calcium, iron and vitamin C, this is a meal that I can feel good about eating. I used Amul brand cream. 4. Turn over when one side is lightly golden and fry the other side. Add cup fine chopped onions or boiled onion paste. Then add 1 teaspoon ginger paste, 1 teaspoon garlic paste and 1to 1.5teaspoon finely chopped green chilies. 21. After that, add fried paneer in this salty warm water. 26. But it goes well with naan or jeera rice too. They help a lot. Now you know why I am telling it the heart and soul. The dish is often enjoyed as an appetizer or snack. [OR another option is to blanch the palak in 4 cups of hot water with tsp salt for 2 mins. How to make the BEST Palak Paneer- a fragrant Indian recipe made with cubes of cheese (paneer) gently simmered in a creamy spinach sauce. Palak Paneer is one of the most popular Indian dish made with succulent Paneer cubes (Indian cottage cheese) in a smooth spinach sauce. It also pairs well with as simple steamed rice. Wouldnt the paneer be raw otherwise? Are you cooking the palak puree after adding it to your base gravy and paneer mixture? Leave it for 5 minutes. You can also heat it in an instant pot. Hope these tips help, Amazing recipe. I made it without cashews and cream. However, it is generally agreed that if you heat something up, the energy in the object will break down minerals and oxalates into simpler molecules. Now rub the cut surfaces together in a circular motion. So delicious! After 1 minute, using a pasta tong, take the leaves. In order to make restaurant-style palak paneer, we need to first prep in three steps. Mix very well and switch off the heat. Then add more spinach along with the water, cook again until wilted. You can also opt to lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. Fantastic recipe but now my wife wants me to cook this each week!! The core difference between palak paneer & saag paneer is the main ingredient. This palak paneer is the best, you are ever going to make. I have a question since we are adding paneer in the end is ti important to cook the paneer/ boil it for sometime before adding it? Add, wilt. The suggestion to replace mustard oil is similar to using coconut oil. Adjust accordingly. Paneer The fresh Indian cheese were making it from scratch (its easy! Optionally garnish with cream. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone. The question of whether or not bitter greens are okay to eat comes down to a personal preference. The lightly spiced spinach sauce or gravy also pairs well with steamed rice. 6. Blanch spinach and cook the masala spinach mixture until ghee separates. Place the paneer cubes (250 grams). This curry is anything but dull when done right. Feel free to swap in cashew paste, malai (a layer of cream collected on top of cooled milk that has been boiled earlier), or coconut cream. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan. Youll need to add the spinach in 3 batches. As soon as the leaves get cooked, take them out in a bowl. 8. We produce a ridiculous amount of this every season, and have take to picking, cooking and freezing it in bags. The conventional method of making palak paneer is to blanch the spinach leaves and then puree it. I am sure you will wonder how good this tastes and completely different from the one made with blanched spinach. The spinach puree, curd and cashew paste will leave the water once they start cooking. 21. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. 2. Or maybe Okra Masala! To explain why spinach turns dark includes basic science. How do you soften paneer after frying? The best results are achieved just by not blanching your spinach and not overcooking it. Tender stem are fine. They are mustard greens, collard greens, or even kale and spinach. Consequently, the leaves are tough, chewy, and have a strong bitterness. To soften the paneer more, keep them immediately in water. This is one of the most popular North Indian dish. When the water comes to a rolling boil, switch off the flame. Wash and rinse them in cold water to remove sand and dirt. Gently stir and youre done! All in all, both of them work fine, provided you like mushrooms.. But if you are dieting or counting daily calorie intake, you need to rethink it. Im not going to lie I was over this job by the 5th (6th? BBPress; BuddyPress. To make cashew paste grind 8-10 cashews with water. Turned out awesome & wife loved it. being active will help your body rid itself of oxalates and other toxins build up in your system. Proceed with recipe. This recipe is a restaurant style version of palak paneer made with spinach puree, onions, spices and paneer. You should try this recipe. I hope you will like it. The heat in the simmering gravy is good enough to cook the paneer. Alternative quantities provided in the recipe card are for 1x only, original recipe. which makes it good for eating raw or cooked. Rank. Add the spinach, stir, cover, and continue to cook until it has just started to wilt, about 2 minutes. 14. Mix well and cook until it begins to bubble for about 2 to 3 mins. You can also opt for baby spinach variety, as it has tender leaves which are naturally slightly sweet in taste. No need to add any water while grinding orblending. 4 cloves garlic, 1 inch ginger, 1 green chilli. Alone, spinach leaves take only 2-3 minutes to cook. So to celebrate, Ive decided to declare this week as Indian week! Boil 3 cups water in a pan or microwave or electric heater. On occasions, my dad would get us palak paneer or Paneer Butter Masalaanddal makhani from uncles dhaba and we would always relish it as kids. I believe you can make great food with everyday ingredients even if youre short on time and cost conscious. Preserving the color of palak: To get the best color, keep garam masala to minimum in this recipe and also prevent overcooking spinach which darkens the dish. Im dubious but you asked. 1. First, the usual tempering is to saute whole spice and masala powders. Boil 3 cups water in a pan, microwave or electric heater. Palak means Spinach, and Paneer is the Indian cottage cheese. Your email address will not be published. The dish is more popular in the restaurants than in the households. Did you know that blanched spinach is healthier than raw? The answer to this question is complicated, and involves a lot of research. Read this post or watch the recipe video to get desired taste and texture. 17. The recipe above is precisely the restaurant-style palak paneer recipe. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. Let the paneer to be in the water for 3 to 4 minutes. Used yoghurt instead of cream and it was still delicious. You get homemade tofu when you curdle boiled soya milk using lemon juice or white vinegar. The onion should be cooked until soft but not golden; Garlic, ginger and tomato Next we cook off the garlic and ginger. 5. You may even add a pinch of sugar into the recipe to make it even more delish. 6. Absolutely delish! loosens the tasty golden flavours stuck to the base of the pot) and adds a little body; Wilt spinach Then we add the spinach and cook it until wilted. Samosas Oh yes we did and its AMAZING!!! I hope you enjoy them! 2. by the time heat pan. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. Cover & cook until the paneer is soft. Blanch the spinach leaves in water for 3 minutes. Then drain the ice cold water. I will update th eolder ecipes along the way once the cookbook is finished! Pour the palak paneer in serving bowls. In the Punjabi or Hindi language the word saag means greens, and palak means spinach. Surprisingly, we still havent used onions in this recipe; we have ginger & garlic. Boil in Salt Water. It is so good! Mix and simmer for a few minutes. Saute till the raw aroma of garlic goes away. Also, always put your spinach in ice water after blanching, if you're not already doing that. 1. cut bitter gourd into 2 halves. This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. Another powerful way is to first blanch the methi leaves . For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Heat 2 tablespoons oil, ghee or butter in a pan or kadai (wok). Swasthis Recipes has become our one stop for all Indian cooking. Drizzle a few drops of lime or lemon juice on top along with ginger julienne. On a low to medium heat, for about 6 to 7 minutes, simmer the gravy till it slightly thickens. It has to be thick and smooth. Usually, while making paneer dishes, we add ginger-garlic paste, but garlic is a little more here than ginger. Add cup light cream or low-fat cream (or 2 to 3 tablespoons whipping cream) and teaspoongaram masala powder. You will not feel any bitterness at all. Simmer the gravy for 6 to 7 minutes or more until the palak puree is cooked. Now that we are getting started to know about palak paneer, lets begin with the basics. Packed with numerous benefits, palak or spinach is a must-have for people of all age groups. Palak is a Hindi word for Spinach and Paneer is Indian cottage cheese. I have been making Palak Paneer for a long time now and have never made it to the satisfaction of the curries I would get at an Indian restaurant. Keep aside now for later use. There is no need to add extra cup water to make palak puree. I mean blanching for 10 to 20 seconds only by the short time. YouTube This is all you need to make homemade Paneer: just milk and lemon juice or vinegar. Take a flat pan & add ghee. Then switch off theheat. They are often seen as harmful because they can cause damage to the kidneys if present in high levels. if the palak paneer is bitter, does that mean the blanching was too short or too long? It will help you in achieving good results. Bring a pot of water to boil. Mix and stir again. And its completely vegetarian to boot. It turned out to be a fairly long day in the kitchen, though I thoroughly enjoyed the time spent. Pick leaves from three bunches of English spinach. So, on the other hand, blanching is typically followed by cooling blanched spinach in chilled water. Ended up adding a small pinch of sugar and some lemon juice which helped a bit. eating healthy foods will help reduce the risk of developing oxalate problems. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. I always had it in my head that there was loads more Paneer in it, but actually, there isnt heaps. Blend this to a smooth puree. Spinach stems become rather fibrous as they get older and bigger. Homemade Paneer on the other hand is soft and creamy, and true delight to eat! Overcooking can make it rubbery. My aim is to help you cook great Indian food with my time-tested recipes. 9. Thank you for the fast reply. Step 3 Grind the onions, tomatoes, green chillies, cardamoms and cloves with salt to a smooth paste. Some people think that it tastes better this way, while others find it easier to chew when peeled. Set the spinach pure aside. This Palak Paneer recipe post from the archives first published on May 2013 has been updated and republished on November 2022. Lately I have found my husband too looking into your recipes which he can prepare before I reach home on days when I am late. 16. Therefore, here it is. The latter one includes both onion and tomatoes, whereas the other one has none of them. Hope you enjoy the korma and okra too. 1. How to cook spinach without losing nutrients is a question that has been asked by many people. However, it must be firm to be used as an alternative. That sounds so good. If there is any stock (moisture) of spinach left, you can use up to blend. Pinterest Also, always put your spinach in ice water after blanching, if you're not already doing that. Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Place half the paneer in the pan and cook for 1 1 1/2 minutes until light golden I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden. Heres what you need for the Spinach Curry: You need a LOT of spinach to make Spinach Curry. Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. Also can I use tomato paste? FIVE YEARS in the making! When it comes to removing oxalate from beetroot, there are a few things you can do. Keep it aside.This is an optional step, you can directly add fresh paneer/cheese pieces if you like. Whether its kids or card-carrying carnivores, I challenge you to find someone wholl turn their nose up to palak paneer when its this good! You can add mushrooms and paneer to the palak curry, which is one way of cooking. I also have a professional background in cooking & baking. Rinse cleaned palak thoroughly in a large pot filled with water. Thank you, If using whole spices, do we remove the cardamom seeds and cinnamon 25. Your email address will not be published. When the gravy thickens, lower the flame completely. Always buy spinach that is bright green in colour and has vibrant-looking leaves. Cooking can lower oxalic acid levels in foods, but it is not a guarantee of a low oxalic acid level.