Palak Paneer Recipe Spinach Paneer Food

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 (INDIAN SPINACH AND PANEER)

Steps:

• Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
• Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
• Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
• Transfer spinach mixture to a blender or food processor; puree until smooth.
• Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

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 (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.

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.

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.

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 (SPINACH) PANEER

Steps:

• 1. If using frozen spinach, thaw and blend just enough to get a creamy texture, but without allowing it to become pasty.
• 2. Blend tomatoes and ginger to make a puree.
• 3. Mix coriander, turmeric and red chili with tomato puree and set aside.
• 4. Mix whole wheat flour with cream and set aside.
• 5. Heat oil to hot but not smoking.
• 6. Add cumin and asafetida to oil, allow to crack.
• 7. Add tomato puree and let cook until it reduces by half.
• 8. Add spinach and cook, covered, over med-low heat for 10 minutes.
• 9. Add cream mixture and paneer, let this cook another 4-5 minutes.
• 10. Transfer to serving dish and enjoy with naan or rice.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

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.

PALAK PANEER

Steps:

• Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
• Set aside.
• Wash and chop palak finely.
• Cut onions into small pieces.
• Cut tomatoes into 2 inch cubes.
• Heat a little butter.
• Fry palak till it shrinks.
• Allow to cool.
• Grind to a smooth paste.
• Grind cashews and poppy seeds together to a smooth paste.
• Fry all the spices in little ghee and then powder.
• Heat rest of the butter with little oil and fry onions till crisp and golden.
• Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
• Stir for a minute.
• Add whipped curds.
• Cook on reduced flame till oil floats on top.
• Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
• Mix cashew-poppy paste and pour just enough water required for the gravy.
• Cook on medium flame till gravy becomes thick.
• Add paneer pieces.
• Remove from heat.
• Sprinkle garam masala powder.
• Serve hot with finely cut onions and lime.