PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.
Provided by PalatablePastime
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
PALAK PANEER RECIPE | SPINACH PANEER
Palak paneer recipe - Indian cottage cheese simmered in onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Tastes simply delicious, creamy and easy to make. Serve with roti, basmati rice or naan.
Provided by Swasthi
Categories Side
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 13 g, Protein 10 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 739 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE
Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!
Provided by Nagi
Number Of Ingredients 17
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!
Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
PALAK PANEER
This spinach dish is popular throughout the world but originated in the Punjabi region of northern India. Making paneer from scratch is key-it's much easier than you would think. And using fresh spinach is essential for flavor and to achieve that emerald green color.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
EASY PALAK PANEER
A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.
Provided by Melanie Lacaille
Categories World Cuisine Recipes Asian Indian
Time 59m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g
PALAK PANEER (INDIAN SPINACH AND PANEER)
This is my mom's recipe. It's easy to make and tasty to enjoy.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 16.3 g, Cholesterol 17 mg, Fat 20.7 g, Fiber 5.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 586.3 mg, Sugar 3.5 g
I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)
This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.
Provided by Karen Elizabeth
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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