Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

FAQs

What makes Palak paneer bitter? ›

Palak Paneer can turn bitter if the spinach is overcooked.

Add spinach leaves with a pinch of salt to the hot water and cook for 2 minutes. While the leaves are cooking, add cold water to a large bowl/basin. Add ice cubes to ensure the water is very cold. As soon as the 2 minutes are up, scoop the spinach leaves into the ice water bath and submerge them completely.

Make-Ahead and Storage. In a sealed container, palak paneer will keep in the refrigerator for up to 4 days.

Afterwards, bring it to a pan/wok/whatever you have and mix with the oil of choice (I used olive oil, but butter is best) Add soy sauce to taste (I used 1tsb per bunch) and let cool. The spinach should be much less bitter than average and nice to eat, but still pretty healthy as a meal.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Lower the heat, avoid adding salt and cook the spinach for the shortest time possible, preferably without forcing the moisture out of the leaves. If you see liquid from the leaves, it was cooked too long or at too high a temperature. Steam it or saute it, but don't cook it all the way.

(Note: If it is too watery, you add roasted gram flour or almond flour). Adjust the spices and add Paneer/Tofu to the curry. If you like, you can also Air-Fry or Shallow Fry the pieces before adding.

The easiest way to neutralize the taste of Palak Paneer is by adding either milk, curd or even fresh cream. Once the palak gravy is cooked, add whisked curd or fresh cream to it.

Traditional side dishes that complement Palak Paneer include naan bread, rice varieties like veg biryani, mint chutney, tamarind chutney, and cucumber raita.

Does Palak Paneer go bad? ›

If your Palak Paneer has an unusual smell, develops a slimy texture, or has visible mold, these are indicators that it has gone bad. Also, changes in color from bright green to a duller green can indicate that the dish is no longer fresh. Always use your judgment; if you're unsure, it's safer to discard it.

There are several signs that paneer cheese has gone bad. If you notice a sour smell or taste, a change in color to a yellowish hue, or a slimy texture, it's gone off and should not be consumed. Always go with the rule of 'when in doubt, throw it out'.

It's not recommended to consume paneer made from milk that expired 9 days ago, even if it has been stored in the refrigerator. The expiration date is an indication of when the milk is likely to spoil and may contain harmful bacteria.

There can be many factors responsible for paneer to taste bitter. If the milk used to make paneer is already spoiled it will result into bitterness. If paneer is kept outside the fridge for long it will get infected with fungus which will give it a yellowish tinch and make it bitter.

The oxalate in spinach leaves is believed to be the substance responsible for the unpleasant taste. We have defined the unpleasant sensation remaining after tasting an oxalate solution as the oxalate taste.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.