Indulge in the vibrant flavors of Indian cuisine with this delightful Palak Paneer recipe, a quintessential dish that beautifully combines fresh spinach with soft, creamy paneer cheese. Bursting with aromatic spices and wholesome vegetables, this dish offers a nutritious feast for both the palate and the senses.
Ingredients
Here is a look at the primary ingredients we will need for making a palak paneer recipe. Scroll up to get a detailed list of all the ingredients and their amounts.
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Paneer cubed (500 gms)
Sliced onion (1.5 cups)
Ginger (1/3 inch pc)
Garlic (6-7 cloves)
Tomatoes chopped (2 cups)
Green Chilies (5-6 pcs)
Jeera Powder (1 tspn)
Dhoney Powder (1 tspn)
Garam Masala Powder (1/2 tspn)Whole Jeera or cumin seeds (1 tspn)
Whole Dry Red Chili (2-3 pcs)
Chopped vegetables (3-4 cup optional)
Turmeric Powder (1/3 tspn)
Red Chili Powder (1/2 tspn)
Sugar (1 tspn)
Salt (to taste)
White Oil
Butter (1 tbl spn)
Half of a lemon
Instructions
Slice the onions, chop the tomatoes, and make a paste of the ginger garlic. Chop the carrots, beans, cauliflower, and any other vegetables that you want to add. Cut the paneer into cubes and you can fry them but I like mine soft and spongy and hence I don’t fry the paneer.
Now let us prep the spinach leaves or palong shak. Soak the spinach in cold iced water for 15 mins to retain the color of the leaves better.
Then wash the green leaves thoroughly under running cold water and use your fingers to clean the leaves of all the dirt.
Using warm water also helps to wash out the fertilizers and chemical manures.
In a large deep pot or dekchi, we will put our roughly chopped spinach leaves.
Cover and let it sit over medium-high heat till all the leaves wilt. This helps to reduce the volume of the leaves and takes the raw bite off them.
Next, let this cool and we will make a smooth puree of the spinach.
Add as little water as required and use either a blender a mixer or a food processor to make this green paste and set aside. This entire procedure helps retain the green color of the spinach more.
Next heat some white oil and add in the whole cumin seeds or jeerey, crushed dry red chilies and turmeric powder along wth some sugar.
Add in the sliced onions, chopped onion, ginger garlic paste and mix in well.
Cook everything well for 3-4 mins.
Add in the red chili powder, cumin powder, coriander powder and salt to taste. Also, slit the green chilies and add in.
Cook for 2 more mins.
Add in the chopped vegetables and peas.
Then cover and cook for 3-4 mins till the vegetables get tender.
The green puree that we had made needs to be slowly poured and mixed in the pot now.
Mix in and cook covered for 10 mins.
Check and fix the salt in the palak gravy.
Squeeze in the juice of the lemon half now. This too helps in retaining the color of the palak paneer gravy.
Add in the cubed paneer and the garam masala and cook for 5 mins more on medium heat.
Add in a dollop of butter at the end.
Serve this super nutritious and tasty Indian palak paneer or palang paneer recipe with roti or parantha.
If you like the recipe don’t forget to let me know in the comments section below.
The Essential Guide to Utility Knives: Versatile Tools for Every Kitchen
One of the epiphanies that illuminate you along the way is the simple realization that you need a workhorse. Yes, it’s good to have a bunch of highly specialized knives — carving knives, slicers, boning knives, even charcuterie knives — that’s all well and good. But you also need a jack-of-all-trades blade that you can apply to any number of situations. Enter the standard utility knife.
A versatile blade that will aid you in a wide variety of culinary challenges: slicing, trimming, sectioning, coring, peeling, and what have you. Think of it as the midway point between a chef knife and a paring knife. In the kitchen, the utility knife is the in-between point that will make your cooking experience that much easier and more convenient.
A well-equipped kitchen is incomplete without a reliable utility knife. These versatile tools have earned their place as culinary essentials, seamlessly tackling a wide range of tasks, from slicing bread and cheese to chopping vegetables and meat. Their compact size and maneuverability make them ideal for precise cutting, complementing the larger chef’s knife.
If you’re going to get a utility knife — and you should! — make it a good one. Let’s talk about what makes a good utility knife.
Why You Need a Good Utility Knife?
Since the utility knife is your jack of all trades in the kitchen, there are a number of important factors to consider. These factors will vary significantly depending on the level of use you’ll be giving it. Are you a chef in a commercial kitchen? Or are you just a home cook with a zeal for kitchenware?
Whatever the case, you’re going to be using your utility knife a lot, so comfort is an extremely important factor. Look for handles that are ergonomically designed to be used for a long time, and sometimes for tough jobs. It’s not just a matter of feeling nice — if you have a knife with an uncomfortable handle, it might result in fatigue or even an accident. Comfort is a fundamental part of safety.
A good utility knife is a true kitchen workhorse, offering a multitude of benefits, including:
Versatility: Utility knives can handle a variety of tasks, making them indispensable for everyday cooking.
Precision: Their smaller size and maneuverability allow for intricate cutting and detailed food preparation.
Ease of Use: Utility knives are comfortable to hold and provide excellent control, simplifying even the most delicate tasks.
Durability: High-quality utility knives are crafted from durable materials, ensuring long-lasting performance.
What to Look for in the Best Utility Knife?
The standard utility blade is extremely important, and we’re not talking about a replaceable blade. A workhorse like the utility blade is going to be doing a lot. A dull blade is no good. You’ll be making all manner of cuts with this tool, so you need a cutter. Pay special attention to the level of sharpness of the utility knife blades when you’re looking through the utility knife’s specs prior to buying. Whether it’s a stainless steel blade or a ceramic blade makes a difference.
There’s also the question of how much you want to spend. You’ll find that most high-quality utility knives won’t exactly break the bank, but the difference between an inexpensive utility knife that will quickly go dull and not sharpen as well after a few months of use (you’ll need to have a spare sharp blade hanging around!) vs. a slightly more expensive utility knife made out of high-quality materials is worth it.
When selecting a utility knife, consider these key factors:
Blade Length: Utility knives typically have blades between 5 and 7 inches, a versatile size for most kitchen tasks.
Blade Material: High-quality stainless steel blades offer superior sharpness, durability, and resistance to corrosion.
Handle: Choose a handle that is comfortable to grip, made from durable material, and provides a non-slip surface.
Now that we know what to be on the lookout for in our blade knife, let’s look at some of the best utility knives to buy.
The Best Utility Knives
Gunter Wilhelm offers an impressive selection of utility knives, each designed to meet specific needs and preferences:
Q: What is the difference between a serrated knife and a straight-edge knife?
A: The main difference between a serrated knife and a straight-edge knife is the blade. A serrated knife has a saw-like blade, while a straight-edge knife has a smooth blade. Serrated knives are better at cutting through tough foods like bread, tomatoes, and meat, while straight-edge knives are better at slicing and chopping.
Q: What is the difference between a utility knife and a chef’s knife?
A: Utility knives are smaller and more maneuverable than chef’s knives, with shorter blades. They excel at precise tasks like slicing bread and cheese, while chef’s knives are better suited for larger tasks like chopping vegetables and meat.
Q: How should I care for my utility knife?
A: Hand-wash your utility knife with mild soap and water, drying it immediately after washing. Regular sharpening is essential to maintain optimal performance.
Q: How often should I sharpen my utility knife?
A: How often you need to sharpen your utility knife will depend on how often you use it and how hard the foods you cut are. A good rule of thumb is to sharpen your knife every few months, or more often if you use it frequently.
Conclusion
A good utility knife is an essential tool for any kitchen. It’s versatile and can be used for a variety of tasks. If you’re looking for a high-quality utility knife, then look no further than Gunter Wilhelm. We offer a variety of utility knives to choose from, so you can find the perfect one for your needs.
