Palak Paneer|Spinach Paneer Indian Curry|Handle oxalates in Spinach

This video will provide insights regarding how to effectively manage anti-nutrients (oxalates) present in spinach along with Palak Paneer preparation.
Our ancestors crafted the palak paneer recipe with care, enriching it with calcium sources like paneer and dairy cream. While spinach is nutrient-rich, it also contains problematic oxalates. Insoluble oxalates aren't a concern, but soluble ones pose a risk. So how to handle this? Increase calcium content in the recipe adding paneer and cream. This calcium binds with oxalates in the gut, forming calcium oxalates, naturally expelled in feces. However, less calcium source, unable to bind all oxalates, then oxalates may enter the bloodstream, bind to other minerals, particularly calcium, potentially weakening bones leading to rheumatological issues, even land in your kidneys as stones. Staying well-hydrated helps flush oxalates out of the kidneys, and incorporating more lemons into your diet can help, as citrates weaken the bond between calcium and oxalates, preventing stone formation. Probiotics in your diet, to enrich Oxalobacter formigenes, Lactobacillus, helps maintain gut microbes that assist in handling oxalates. Blanching spinach before cooking reduces oxalate content by 30 to 87%. Ginger should be avoided in this recipe, as it increases soluble oxalate levels by 43%. Avoid other oxalate-rich foods like cashews, almonds, and avoid grinding them and adding them to thicken the gravy.
Ingredients required/தேவையான பொருட்கள் (Serves 4)
Spinach/Palak/ பசலைக்கீரை - 1 bunch/ 1 கட்டு
Paneer/பன்னீர் - 200 gram/கிராம்
Fresh cream/ஃபிரெஷ் கிரீம் - 1/2 cup/கப் (125 ml)
Cooking Oil/எண்ணெய் - 1 tablespoon/டேபிள்ஸ்பூன்
Butter/வெண்ணெய் - 2 tablespoon/டேபிள்ஸ்பூன்
Jeera/Cumin seeds/சீரகம் - ½ teaspoon/டீஸ்பூன்
Bay leaf/ பிரியாணி இலை - 1 big size
Cardamom/ ஏலக்காய் - 2
Garlic cloves/ பூண்டு பல்லு 10 (2 tablespoon finely chopped /2 டேபிள்ஸ்பூன் பொடியாக நறுக்கியது)
Onions/வெங்காயம் - 1 (large sized chopped/பெரிய அளவு பொடியாக நறுக்கியது)
Whole green chili/பச்சை மிளகாய் - 2
Salt/உப்பு - 1/2 to 1 teaspoon/டீஸ்பூன்
Turmeric powder/மஞ்சள் தூள் - 1/4 teaspoon/டீஸ்பூன்
Jeera/Cumin powder/ சீரக தூள் - ¼ teaspoon/டீஸ்பூன்
Kashmiri red chilli Powder/ காஷ்மீரி சிவப்பு மிளகாய் தூள் - 1/2 teaspoon/டீஸ்பூன்
Red Chili Powder/சிவப்பு மிளகாய் தூள் - 1/2 teaspoon/டீஸ்பூன்
Kasuri methi/கசூரி மேத்தி - 1 teaspoon/டீஸ்பூன்
Coriander leaves few/கொத்தமல்லி தழை
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