Indian Spinach Curry Palak Palya Food

SPINACH CURRY (INDIAN PALAK CURRY)

Steps:

• Rinse and chop onions, spinach, ginger, garlic and green chillies.

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Steps:

• Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
• Add garlic and ginger, cook for 2 minutes.
• Add the tomato and chilli, cook for 3 minutes on a medium heat.
• Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
• Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
• Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
• Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
• Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
• Serve over basmati rice with fluffy, chewy homemade naan on the side!

PALAK PANEER (SPINACH CURRY)

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
• Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
• Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

INDIAN SPINACH CURRY (PALAK PALYA)

Steps:

• Place toor dal in a bowl and cover with water. Soak for 15 minutes.
• Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
• Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
• Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE

Steps:

• In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
• Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
• Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
• Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
• Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt or it will curdle.
• Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
• Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
• Sauce can be made up to 2 days ahead of time.
• Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
• Check consistency of sauce, and thin if necessary.
• Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
• Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
• Serve at once with steamed basmati rice.

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)

Steps:

• Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
• Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
• Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
• Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
• Add spinach and potatoes,stir to combine,cook over low heat until thickend.
• Add cream or yogurt,Mix gently and cook for 2 more minute.