Golden milk &(Spinach with Cottage Cheese)palak paneer
Today, I’d like to share a home remedy that I’ve personally tried and found incredibly effective.
For almost three years, I suffered from severe pain in my right arm and both shoulders. I had nearly given up—none of the exercises helped, and instead, the pain kept getting worse.
Then one day, while reading a book, I came across an article describing the benefits of golden milk. From that day onward, I started drinking golden milk every night before going to bed. Believe me, within just four weeks, the pain in my arm and shoulders was completely gone!
Now, it’s a part of my nightly routine—and I truly believe in its healing power. If you suffer from similar pain, I highly recommend you try it too.
The ingredients are usually already in our kitchens:
Golden Milk Recipe:
- 1 cup milk
- 1/4 teaspoon turmeric
- A pinch of ginger powder
- A pinch of black pepper
- A pinch of cinnamon powder
- 1 green cardamom
- 1/2 teaspoon date paste
Method:
Mix all the ingredients in a saucepan. Stir well and cook until it comes to a gentle boil. Drink it lukewarm before bedtime.
If you try this remedy for a month, you may find relief from many aches and pains—perhaps even avoid certain medications! If anyone gives it a try, please let me know in the comments below. I would be so happy to hear if it helps someone else too!
Now, coming to today’s recipe:
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Palak Paneer
(Spinach with Cottage Cheese)
I used to cook spinach only with meat or lentils for just the two of us. My children never liked spinach much—until I started making palak paneer! Now, they love it, and I end up making it at least twice a week!
Palak Paneer is one of the most popular dishes in Pakistan and India.
Ingredients:
- 300g spinach (fresh or frozen)
- 1 cup water
- Ice cubes and cold water (for blanching, if using fresh spinach)
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 onion (finely chopped)
- One tomato puree
- 1/2 tsp ginger powder
- 1 tsp garlic paste (or powder)
- 1/2 tsp red chilli powder
- 1 tsp paprika
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp salt (adjust to taste)
- 1 tsp garam masala(if you don’t have just add pinch of cinnamon and pinch of cloves powder in dry ingredients)
- 2 tbsp plain yogurt
- 1 tsp dried fenugreek leaves (kasuri methi)
- 150g-Paneer (cut into small cubes)
Method:
- Prepare the Spinach:
- If using frozen spinach: Take it out 1 hour before cooking to thaw. If you’re in a hurry, place the frozen spinach in a saucepan with 1 cup of water. Boil for 3 minutes, then turn off the heat. Let it cool, then grind it into a smooth paste.
- If using fresh spinach: Wash thoroughly and chop. Boil in 1 cup of water for about 3 minutes. Then, add to cold water with ice cubes to preserve the green color. Drain and blend into a fine paste.
- Cook the Masala:
- Heat oil in a pan. Add cumin seeds and bay leaf.
- Add chopped onion and fry until golden brown.
- Add ginger, garlic, and all the dry spices (chilli, paprika, turmeric, coriander powder, salt if using cinnamon and cloves powder). Sauté for about a minute.
- Add tomato paste (or fresh tomatoes if you prefer). Cook until the oil begins to separate.
- Stir in yogurt and cook for 2 more minutes on medium heat, stirring constantly.
Add Paneer and Spinach:- Add the paneer cubes and mix gently into the masala.
- Pour in the spinach paste, mix everything well, and cover with a lid.
- Let it simmer for about 5 minutes, or until everything is well combined and fragrant.
- Finish:
- Sprinkle with garam masala and dried fenugreek leaves (crush them slightly between your palms before adding).
- Stir and serve hot with naan, chapati, or rice.
Let me know if you try this recipe or the golden milk remedy—I’d love to hear your feedback!
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