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 RECIPE
Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. This is one of the most popular North Indian dish.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Protein 10 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 419 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
PANEER AND SPINACH IN A SPICY TOMATO SAUCE WITH CHICKPEAS (PANEER PALAK)
Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices
Provided by Lisa Turner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside.
- Combine the tomatoes, chilies, onion, garlic, ginger and ground spices in a blender or food processor. Blend until smooth.
- Heat the oil in a large saucepan over medium heat. When hot, add the spiced tomato purée to the pan and cook for 10 minutes, stirring often, until thickened.
- Now add the spinach and yogurt and cook until the spinach leaves are just wilted. Add the milk, water, sugar and vinegar, bring to a gentle boil, and simmer for another 5 minutes. Add the paneer cubes and chickpeas and simmer, covered, for another 5 to 10 minutes. Add more water to achieve desired consistency.
- Stir in the salt, black pepper and chopped fresh parsley and serve with hot fresh cooked white rice or flat breads of your choice.
CHICKPEAS WITH TOMATOES AND SPINACH
Provided by Bobby Flay
Yield Yield: 8 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
MATAR PANEER
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
- Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
Nutrition Facts : Calories 544 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
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.
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
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