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12. On the other hand, it contains too many spices. Yes, that is a lot but think of all the nutrition youre getting in! Recipes; Pages. Taste test and add more salt. It also leads to metallic taste. If you cook spinach in a boiling water bath, then it will lose some of its nutrients. If you dont beat it, large chunks of curd will be visible in the gravy. 31. Mix and simmer for a few minutes. Add teaspoon salt to the hot water and stir. I share vegetarian recipes from India & around the World. Packed with healthy nutrients like calcium, iron and vitamin C, this is a meal that I can feel good about eating. This turned out beautiful & delicious. Cook spinach according to the way it was meant to be cooked and you will not have any problems with its loss of nutrients. Palak Paneer Gravy Recipe - The Times Group Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. I use Indian or Thai chilies. Keep it aside.This is an optional step, you can directly add fresh paneer/cheese pieces if you like. Switch off the stove. No need to cover it. Thank you so much Nancy for trying and sharing how it turned out for you. They add their unique flavour and aroma to the puree. Is there a substitute? If using mature spinach, avoid using stalks & stems as they may lend a bitter taste. 27. Drain the paneer and add it to the palak gravy. Submerge it in boiling water and turn off the flame. or 1 Serrano pepper or 1 to 2 Anaheim peppers chopped. To soften the paneer more, keep them immediately in water. Then add cumin, dry red chili, bay leaf, cinnamon, chopped ginger & green chili. Immediately transfer the palak (spinach) leaves to the bowl containing ice cold water. 2. Your email address will not be published. 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. DHABA STYLE PALAK PANEER.How can we remove bitterness from palak paneer