Creamy Palak Spinach Food

SPICED CREAMY SPINACH (PALAK PANEER WITHOUT THE PANEER)

Steps:

• Follow the instructions on the packet of frozen spinach by heating it up in the microwave or cook down fresh spinach in a saucepan just by itself
• Strain spinach water from the cooked down spinach
• Over medium high heat, saute garlic, ginger, chilies and onions in ghee until aromatic
• Lower heat to medium and mix in cumin, coriander, garam masala and yogurt
• Add cooked spinach and simmer for 5 minutes
• Add tomato sauce and mix thoroughly
• Remove from heat and transfer to a blender
• Blend the spinach mixture into a puree
• Dish and serve hot

INDIAN CREAMED SPINACH - PALAK NOT PANEER

Steps:

• Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled.
• In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.
• Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency.
• Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.

CREAMY SPINACH (MALAI PALAK)

Steps:

• Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
• Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
• Add the chopped spinach, sugar, salt and mix well on high heat.
• Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
• Mix in the cream.
• Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.

CREAMY PALAK (SPINACH)

Steps:

• Cook the first 7 ingredients in one cup water for about 10 minutes.
• When little cold, puree in a blender, adding more water as needed.
• Heat the oil in a pan on medium heat.
• Saute the garlic and the spices.
• Add cream cheese and spinach.
• Cook for 10-15 mins.
• to desired consistency.
• Note: Add firm tofu pieces if desired.

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

Steps:

• Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
• Add lemon juice and spinach: cook, stirring, until wilted.
• Blend or process spinach mixture until smooth, return to pan, stir in cream.
• Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
• Serve on steamed rice.

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.