palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi |
by Tarla Dalal
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palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images.
palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi.
To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try!
This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas.
All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus.
Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work.
Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.
For palak matar paneer sabzi- To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Add the spinach and sauté on a medium flame for 3 minutes.
- Add the paneer, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the palak matar paneer sabzi hot.
Palak Matar Paneer Sabzi, Spinach and Green Peas Sabzi recipe with step by step photos
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If you like palak matar paneer sabzi, then also try other sabzis like
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Palak matar paneer sabzi is made of 5 cups finely chopped spinach (palak), 1 cup boiled green peas, 1 cup paneer (cottage cheese) cubes, 2 tbsp oil, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, 1 tbsp milk, 1/2 tsp garam masala, 1 tsp coriander-cumin seeds (dhania-jeera) powder and salt to taste.
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You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too.
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Do not sauté the spinach too much, else it might lose its colour.
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If you are using less oil, then we suggest you cook on a slow flame.
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Also if required sprinkle little water to avoid the spinach from sticking to the pan.
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This sabzi can be packed and carried to work.
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Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing.
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The leaves should look fresh and tender, and not be wilted or bruised.
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Avoid those that have a slimy coating as this is an indication of decay.
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Also check for dirt especially in between the thick stems.
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Take 1 to 2 bunches of spinach. A bunch of spinach approx. yeilds 3 cups of roughly chopped spinach.
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Get rid of the the spinach stems and discard them.
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Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
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Drain well using a strainer. Chop the spinach using a sharp knife. We need 5 cups finely chopped spinach (palak).
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When purchasing garden peas, look for ones whose pods are firm, velvety and smooth.
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Their colour should be a lively medium green. Those whose green colour is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided.
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Additionally, do not choose pods that are puffy, water soaked or have mildew residue.
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The pods should contain peas of sufficient number and size that there is not much empty room in the pod.
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Wash the green peas with water.
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Shell the green peas from their pods. Discard the shells.
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Boil enough water in a deep pan.
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To retain the colour of the green peas you can add a pinch of soda to the boiling water. This is optional.
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Add 1 cup of green peas into the pan of boiling water.
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Add very little salt.
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Boil for 8 to 10 minutes or till they turn soft.
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Drain off the water using a strainer.
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Immediately immerse them in cold water to arrest further cooking and ensure maximum freshness.
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Keep boiled green peas aside.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is always better to use a wooden flat spoon because
- It doesn’t get heated up easily.
- If u place it horizontally over the vessel in such a way that it touches 2 opposite edges, it will prevent the milk from falling off the edges of the pan after the milk is boiled.
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While the milk is boiling, we will assemble the strainer. Take a bowl and place a strainer on top of it.
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Arrange a muslin cloth or clean cheesecloth, thin napkin over it. Keep aside.
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When the milk begins to boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
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Gradually, add the lemon juice, while stirring gently and wait for 2 minutes. Always add the acid (lemon juice or vinegar) only after the milk has boiled completely.
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Stir the milk to check if the milk has curdled completely.
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If the milk has not curdled well, add more acid. But, if you add too much of acid the Paneer will become tough. The quantity of the acidic agent is purely judgemental . You can even make paneer recipe at home by curdling full-fat milk using Yogurt, Buttermilk or Citric Acid.
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Let it stand for a few seconds. Once the milk is completely curdled, it will look like this. The greenish watery whey will get separated.
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Strain using a clean muslin cloth. You can add the ice cubes or ice-cold water, so that the process of curdling stops quickly and the Paneer is not grainy or tough.
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Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets drained out. Paneer beacomes soft when the curdled milk is not boiled further. Overcooking will result in hard and chewy paneer.
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Wash it under running water. It is very important to wash the curdled milk properly to remove the acidic traces or lemony flavour while preparing paneer at home.
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Or you can even place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times to get rid of all the acid traces.
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The crumbled paneer which we have right now is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasogulla, Orange Chenna payesh, Rasmalai and other Bengali sweets.
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The discarded whey water can be used to make whey soup which is a rich source of protein.
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Give a proper shape to the paneer with your hand.
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Fold it from right and left side.
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Now, fold it from top and bottom portion. Press it lightly.
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Take a bowl and place the colander over it.
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Place the shaped paneer over it.
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Put a plate over it. The plate is kept to distribute the weight evenly.
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If you feel that your Chenna is too soft or if you want to speed up the process you can put some weight(approx. 1 kg) on top of the lid. Do not keep too much weight as it might make the paneer dense and rubbery. Alternatively, you can even, place the Paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould.
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After 1 hour, your Paneer will look like this.
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Remove from the muslin cloth.
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Place it upside down on a plate. You will see a smooth surface on top.
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Cut homemade paneer into cubes or grate it/crumble it and use as required. Avoid deep frying as it makes the paneer tough and rubbery.
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To make palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi, heat 2 tbsp oil in a deep non-stick pan.
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Add 1 tsp cumin seeds (jeera).
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Add 1/4 tsp asafoetida (hing).
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Sauté on a medium flame for 30 seconds.
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Add 5 cups finely chopped spinach (palak).
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Sauté on a medium flame for 3 minutes.
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Add 1 cup boiled green peas. See above how to boil green peas.
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Add 1 cup paneer (cottage cheese) cubes. See above how to make paneer.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp chilli powder.
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Add 1 tbsp milk.
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Add 1/2 tsp garam masala.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Serve palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi hot.
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Nutrient values (Abbrv) per serving
| Energy | 232 cal |
| Protein | 9.2 g |
| Carbohydrates | 11.1 g |
| Fiber | 5.1 g |
| Fat | 16.7 g |
| Cholesterol | 0.6 mg |
| Sodium | 53.5 mg |
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