Easy Palak Paneer Food

PALAK PANEER RECIPE | SPINACH PANEER

Steps:

• Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
• Add them to a large pot of water. Rinse them well few times & drain to a colander.
• Allow the water to drain completely otherwise it will let out lot of moisture while cooking.
• Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.]
• Cool this completely. Blend this along with ¼ cup water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.
• Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
• When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
• Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
• Then add tomatoes with salt. Saute until they break down and turn mushy.
• Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)
• Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
• Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
• Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
• Serve palak paneer with naan, roti or Jeera rice.

PALAK PANEER RECIPE

Steps:

• Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
• Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
• After 1 minute, using a pasta tong, take the leaves.
• Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
• Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
• Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
• Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
• Add the cumin and let them splutter.
• Then add the tej patta or Indian bay leaf.
• Add the finely chopped onions. Saute till the onions become golden.
• Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
• Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
• Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.
• Mix very well.
• Then add the palak puree and mix well.
• Add about ½ cup water or as required. Mix again.
• Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
• Stir and add garam masala powder.
• Stir again and then add the paneer (Indian cottage cheese) cubes.
• Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
• Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.
• Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
• You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.
• Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.
• Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.

EASY PALAK PANEER

Steps:

• Wash spinach and keep aside.
• Boil water in a large pot. Add salt. Once the water starts boiling add spinach. Blanch for 2-3 minutes and then transfer to a large bowl of ice-cold water. Let the spinach remain in cold water for about a minute and then transfer to a grinder/ food processor.
• Add green chilies to the grinder. Make a slightly coarse paste of spinach and green chilies. Keep the paste aside.
• Heat oil in a pan. Break each red chili into 2-3 pieces and add to the oil. Saute for a few seconds and then add cumin seeds. Saute the cumin seeds for a few seconds or until they become fragrant.
• Add chopped garlic and saute for a few seconds or until its raw smell goes away.
• Add onion and cook until the onion starts turning brown.
• Next, add turmeric powder, red chili powder, and coriander powder. Saute for around 30 seconds on low flame.
• Add chopped tomatoes, ginger, and salt. Mix and cover the pan. Cook until the tomatoes turn mushy.
• Add spinach puree along with around a cup of water. Mix everything and cook for around 2-3 minutes.
• Next, add garam masala, kasoori methi, milk, and paneer. Mix everything. Cook for around 1-2 minutes and then cover the pan. Switch off the gas. Don't remove the lid for at least 5 minutes.
• Drizzle some ghee or butter on top. Serve hot with roti, naan, paratha, or rice.

EASY PALAK PANEER RECIPE - INSTANT POT

Steps:

• Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
• Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
• Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position.
• Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes. Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
• Using an immersion blender, blend the cooked ingredients to smooth puree. Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
• In the meantime, on the stove, make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir. Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.
• Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
• Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Sauté them together until translucent. Add chopped tomato and sauté until they mix well. Allow the tomato to cook for another 3-4 minutes until it softens.
• Add all the spices and mix well. Add the Spinach and water. Mix well. Cover and cook on medium flame for 5-7 minutes until the spinach is wilted. Turn off the heat.
• Using immersion blender, blend the mixture into smooth puree. Add little water if needed. Turn the heat back on. Stir in Paneer and cook for just 2 minutes. Turn off the flame.
• In the meantime, make additional tadka. Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
• Pour the sizzling tadka over the Palak Paneer. Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot Palak Paneer with naan or steaming hot Basmati Rice. A side of fresh cut onions and lemon wedges adds extra rustic charm to this meal. Enjoy !

EASY PALAK PANEER

Steps:

• chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes
• while the spinach is shrinking, cut up your onion and put it in a bowl.
• dump your spinach into a collander in the sink after it shrinks down and let it be.
• steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes
• while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing!
• put the ginger and chiles chopped up into a bowl together and set it near the spinach.
• pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy.
• Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each.
• Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes.
• dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately.
• add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes.
• Add your spinach to the pot and stir it all together.
• add your tomatoes. stir it up.
• I know it doesn't look like much right now, but it will be great, I promise!
• Give it about 5 minutes keeping it on med- med high.
• take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes.
• Check on your pan -- add a little water if you need to and turn heat down to med low.
• give your mixture a good stir and add paneer cheese.
• let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure!
• add your cream/ milk and let it simmer for 10 more mins on low.
• ENJOY! serve with rice or naan.

EASY PALAK PANEER

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
• Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
• Transfer spinach mixture to a blender and blend until smooth.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.

PALAK PANEER

Steps:

• Make paneer: Line a colander with a triple-layer of dampened cheesecloth, leaving a 2- to 3-inch overhang. Place the colander in the sink. Heat the milk in a large non-reactive saucepan over medium heat, stirring frequently to make sure the milk doesn't scorch on the bottom, until the milk comes to a simmer. Turn off the heat and gently stir in 3 tablespoons lemon juice. The milk should start separating into solid curds and a yellowish watery whey. If it doesn't, add a little more lemon juice. Let sit for about 5 minutes in the pot to continue separating, then gently pour into the cheesecloth-lined colander. (If the curds are still very small after 5 minutes then reheat the milk mixture over medium heat and simmer to increase the curd separation).
• Rinse briefly with cold water to remove any lemon flavor. Gather up the sides of the cheesecloth, twist into a ball, and squeeze to wring out as much liquid as possible. Open up the cheesecloth, and mix 1/4 teaspoon salt evenly into the cheese curds. Squeeze into a ball again and wring out any remaining moisture. Flatten the cheesecloth ball into a 3/4-inch thick disc and place on a plate. Weigh down with another plate topped with a heavy item such as a large can. Refrigerate for at least 1 hour and up to overnight, then carefully cut the paneer into 3/4-inch cubes.
• Meanwhile, bring a large pot of generously salted water to a boil. Have a large bowl of ice water nearby. In batches, blanch the spinach for about 1 minute in the boiling water and quickly transfer with a spider or slotted spoon to the ice water. Drain the cooked spinach. Place all of it in a blender and puree until mostly but not completely smooth. Reserve.
• Rinse the blender carafe and puree the tomatoes; reserve. Rinse the carafe again and puree the garlic and ginger with 1/4 cup water; reserve.
• Line a plate with paper towels. Heat 2 tablespoons ghee in a large nonstick skillet over medium to medium-high heat. Add the paneer cubes and brown well on 2 to 3 sides, about 5 minutes total. Remove to the lined plate and reserve.
• Add another 2 tablespoons ghee to the skillet over medium-high heat. Add the cumin seeds and stir until the seeds start to darken and smell toasted, 10 to 30 seconds. Add the serrano chile, onion, and 1/2 teaspoon salt. Cook until the onion is dark brown and soft, about 10 minutes. Turn down the heat if the onion starts to burn.
• Add the ginger-garlic paste, turmeric, cayenne, and half the garam masala. Stir for about 2 minutes, then add the tomato puree, stirring continuously, until the mixture starts to look dry, about 6 minutes. Add the spinach puree, sugar, 1/4 cup water, 1 1/2 teaspoons salt and the remaining garam masala. (The mixture will be quite thick.) Simmer for 8 minutes, then stir in the heavy cream and remaining 2 tablespoons ghee. Fold in the browned paneer cubes and simmer to warm the paneer through and to thicken the heavy cream, an additional 4 minutes.
• Serve with steamed basmati rice or Indian flatbread and lemon wedges on the side.