Mom’s Palak Paneer – Chocolate & Cheese Please!
It's probably been 2 years since my first request for a Palak Paneer recipe, and I'm now delivering in a timely manner… LOL. Believe me - it was worth the wait because you finally, finally, have my mom's Palak Paneer at your fingertips !! This recipe is definitely one that you should follow exactly as […]

Mum's Palak Paneer

It's probably been 2 years since my first request for a Palak Paneer recipe, and I'm now delivering in a timely manner… LOL. Believe me - it was worth the wait because you finally, finally, have my mom's Palak Paneer at your fingertips !! This recipe is definitely one that you should follow exactly as I wrote it. Please don't cut down on the cooking time or cut the corners as I promise it will be so worth it in the end !!

Always blanch your spinach!

Bleaching obviously takes a few minutes longer and requires a few more dishes to wash, but this is a dishwasher recipe. You have to blanch and add baking soda to your spinach to get the perfect color of SHINY green Palak Paneer !! I tried doing it without doing this, and it was literally like brown mush so please don't make that mistake lol.

Heavy cream

I'm generally afraid of heavy cream, but I always make exceptions for Punjabi dishes. If you want to keep it lighter, you can add half and half milk, 2% milk, or even fat-free yogurt! My mom usually uses healthy ingredients in her cooking, so this is one of her crazy dishes! If you are interested in any of my mom's other recipes, check it out Spicy Vada Pav and Patuda No Lot recipes !!

Preparation in advance / freezing

In my opinion, my mom's Palak Paneer ALWAYS tastes better the next day. If you are doing this for your family or even for a party, do it the night before! The flavors are always improved the next day, which makes it even tastier. We love to bulk it up and freeze it. If you make the effort to do it, you might as well do more! You can freeze it for up to 3 months and it will always be super fresh 🙂

If you make my mom's Palak Paneer, be sure to score @chocolateandcheeseplease in all Instagram stories! I would also love if you could comment below and rate this recipe with your honest thoughts! If you haven't seen me on Instagram yet, be sure to follow me 🙂 ENJOY!

Mum's Palak Paneer

Mum's Palak Paneer

Megha Patel

preparation time:20 minutes

cooking time:40 minutes

total time:1 hour

I'm sorry, but my mom's Palak Paneer beats them all 🙂

Ingredients

  • 14 well packed mugs spinach (wash)
  • 2 teaspoon baking soda
  • 1.5 tall white onion
  • 1 dry kashmiri pepper
  • 1 small cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 3-5 tablespoon oil
  • 8 cloves Garlic (chopped)
  • 1/4 teaspoon Garam masala
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon clove powder
  • 1 tablespoon ginger paste
  • 1/2 Chopped off coriander
  • 6 Serrano pepper
  • 3 tablespoon heavy cream
  • 6 oz. Paneer

Instructions

  • First, prepare your onion. Add it to a blender and mash until completely broken up and almost liquid.

  • Heat 3 tablespoons of oil in a large saucepan. Once hot, add the kashmiri pepper, cinnamon stick and cumin seeds. Let them cook for 30 seconds then add your mashed onion.

  • Cook for about 5 minutes over medium heat, until the onion is tender and translucent. At any time, add another 1 tablespoon of oil if it looks dry.

  • Add salt to taste and your minced garlic. Cook for another 5 minutes. Keep the heat as low as possible.

  • In the meantime, take a large pot of water, add salt, 1 teaspoon of baking soda and let simmer. At this point, add your spinach and mix it up.

  • When the water is boiling, add another teaspoon of baking soda and mix. Immediately fill another large pot with ice water.

  • Take a colander and start removing the spinach and putting it in the ice water. Mix it and leave it in the water for 2-3 minutes.

  • Now add your garam masala, cinnamon powder, clove powder and onion ginger paste and mix well. Again, add another tablespoon of oil if it looks too dry. (I ended up using 5 tablespoons total at this point).

  • In a large blender, add your spinach, coriander and serrano peppers. Puree everything until you get the desired texture for the palak paneer. Add it directly to your onions, followed by 1/2 cup of water. If it's still too thick, add a little more water until it's okay with you. (I used 3/4 cup in total)

  • Taste the seasoning and adjust to your liking. Let heat for about 10 minutes, then add your heavy cream and mix well.

  • Heat some oil to fry the paneer.

  • While it is heating, cut your paneer into cubes, whatever size you like them.

  • Fry the paneer until golden brown, then place it on a paper towel to remove the extra oil. Once ready, add it to the pot of palak and mix well.

  • Serve with a side of your favorite naan or paratha, minced onion, Thai chili and jeera rice!

Notes
  • The trick to getting the perfect green color is to blanch the spinach and add baking soda. Don't skip this part !!
  • My mom ends up making BIG batches of it, and it stays great in the freezer. I recommend doubling this recipe and then freezing it so you don't have to start the process over for a long time !!
  • I was too lazy to go to the Indian store so I went to Shop Rite and bought the Stonefire Naan. I ended up chopping garlic and Thai chillies right on top of it, added some oil, and put it in the toaster. Perfect / easy way to eat chili garlic naan!

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Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you live in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficace, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum options. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fan near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fou you purchase. For instance, you will need at least one large fan, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of passioné you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your amateur ou amatrice system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to puissance them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an génial option because you can set the maximum desired temperature and plug it into your exhaust passioné.

Once the temperature hits the pre-set level, your fan switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to abusive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular possibilités include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.

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