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Before you jump to Palak Paneer recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.
When you begin your diet one of many things you will learn right away is that keeping a food journal is very helpful. Tracking all of the meals you eat can help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, when you keep a food record for a few days you may notice that while you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down you are able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Record the time of morning you take in items. This enables you to see what times of day you feel the hungriest, when youre likely to reach for a snack and the right way to work around those times. Youll notice, for example, that though you eat lunch at the identical time every day, you also--without fail--start to snack as little as an hour later, every day. You may also be able to identify when you are eating in order to have something to do. This is unbelievably valuable because knowing when youre vulnerable to snacking will help you fill those times with other activities that will keep you away from the candy aisle.
What type of mood are you in while you eat? Write it down! This helps you figure out when you use meals to help soothe emotional issues. It also makes it possible to see plainly which foods you have a tendency to choose when you find yourself in certain moods. Many individuals will reach for junk foods whenever we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) selections on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to palak paneer recipe. To make palak paneer you need 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Palak Paneer:
- Provide of For Palak Puree.
- Take 200-250 grams of spinach or 5 to 6 cups roughly chopped spinach.
- Take 2 of green chilies, chopped.
- Get 3 cups of water for blanching spinach.
- You need 3 cups of water for ice bath.
- Prepare of Other Ingredients.
- You need 1 of medium sized tomato - finely chopped.
- Use 1/2 teaspoon of cumin seeds.
- Take 1/4 teaspoon of turmeric powder.
- Prepare 1/2 teaspoon of red chili powder.
- You need 1 pinch of hing.
- Provide 1/2 teaspoon of garam masala powder.
- Take 1 of small to medium tej patta.
- Take 200-250 grams of paneer.
- You need 1/3-1/2 cup of water or add as required.
- Prepare 1-2 tablespoons of cream.
- Provide 2 tablespoon of oil or ghee.
Steps to make Palak Paneer:
- Making Palak Puree Rinse the palak leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems. Boil 3 cups water in a pan. Add tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute..
- After 1 minute, take the leaves. Immediately transfer palak in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute. Then drain the ice cold water. Add the spinach in a blender with green chilies and make smooth paste..
- Making palak paneer Heat oil or ghee in a pan or kadai. Add the cumin and let them splutter. Then add the tej patta or bay leaf. Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing. Stir very well..
- Then add the palak puree and mix well. Add about to cup water or as required. Stir again. Simmer for 6 to 7 minutes or more till the palak is cooked. Season with salt. The gravy will also thicken by now. Stir and add garam masala powder. Stir again and then add the paneer cubes. Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. Cook for about half to 1 minute..
- Lastly, add 1 to 2 tablespoons of low-fat cream. Stir gently again so that the cream gets incorporated in the gravy uniformly. Switch off the flame. Stir and serve it hot with some rotis or parathas..
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