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
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.
PALAK PANEER
Make and share this Palak Paneer recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
THE PERFECT PALAK PANEER RECIPE BY TASTY
Here's what you need: garlic, small bay leaves, cumin seeds, turmeric powder, chili powder, garam masala powder, nutmeg, asafoetida, dried fenugreek leaves, double cream, cashews, ghee, water, salt, paneer, water, salt, spinach, salt, water, water, onion, tomato, green chillies, garlic cloves, ginger, ginger, coriander, cream
Provided by Varshika J K
Yield 4 servings
Number Of Ingredients 29
Steps:
- Blanch the spinach in salted, boiling water for one minute, then drain and transfer to a bowl with cold water.
- Once cooled, puree in a blender until smooth and remove.
- Heat some salted water and once it comes to a boil, switch off the gas and add the cubed paneer. Let it soak in the water till the time to be added to the gravy.
- Add all the ingredients of the gravy base to a blender and mix until smooth.
- Add the butter to a hot pan with some oil (optional) to stop it from burning. Once foaming, add the cashews, cumin seeds, finely chopped garlic, and bay leaves. Fry for a minute till aromatic.
- Add the blended gravy, along with all the powders and stir well. Simmer on low heat for 15 minutes till you see oil seeping from the sides. The onion-tomato gravy must smell fragrant by this point without any raw smell.
- Add the spinach puree and stir well to combine along with salt. Simmer on low heat for another 15 minutes until the rawness of the puree goes away and there is an intense gravy left.
- Add the cream and water as required to make it velvety along with the drained paneer cubes and fenugreek leaves. Simmer on low heat for another 5 minutes.
- Garnish with coriander leaves, sliced ginger, and a dollop of cream.
- Enjoy with naan bread or fluffy rice!
Nutrition Facts : Calories 413 calories, Carbohydrate 14 grams, Fat 34 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
PALAK PANEER - VEGANIZED!
This is the result of combining the best of two great recipes for Palak Paneer (Spinach with Paneer). I wanted to "veganize" a tried and trusted recipe from Madhur Jaffrey's World of the East Vegetarian Cooking....and then I came across a really good looking vegan version on a blog: http://earthvegan.blogspot.com/2008/01/. I felt like the latter version could be improved by using some of the techniques and spices from the other. I have to say, the end result was amazing! Making this dish is simple but there are lots of steps, and lots of dishes to wash up. Hope that doesn't scare you off! You could take care of quite a bit of it the day before. I think at the end of the day the effort is worth it and I hope you will too.
Provided by magpie diner
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
- Cut the pressed tofu into one inch cubes.
- Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
- Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. You can use more oil if you want to -- I'm just trying to keep the calories as low as possible. Set aside once done.
- Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. I like to just use an immersion blender right there in the pot -- or you could move to a blender or something similar. Set the spinach aside (I move mine to a bowl and clean out the same pot).
- Next step -- putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
- Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
- Add in your pureed spinach and season to taste with salt.
- Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
- Done! Serve with rice or naan etc -- garnish with fresh cilantro if you like, or some more diced fresh tomato.
ROSY'S PALAK PANEER
An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.
Provided by E. Martin
Categories World Cuisine Recipes Asian Indian
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
- Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 24 g, Cholesterol 60.8 mg, Fat 23.2 g, Fiber 5.4 g, Protein 20.2 g, SaturatedFat 14 g, Sodium 1437.7 mg, Sugar 7.7 g
More about "the perfect palak paneer recipe by tasty food"
AUTHENTIC PALAK PANEER RECIPE - COOKING THE GLOBE
From cookingtheglobe.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 343 per serving
- Prepare the spinach by blanching in boiling water in a medium saucepan for 1 to 2 minutes. After 2 minutes, remove, drain the water, and place directly into an ice bath and set aside to cool.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cumin seeds and kasoori methi (fenugreek). Cook for one minute until the seeds begin to crackle.
- To the skillet, add the chopped ginger, garlic, green chilies, and onions and saute for 3 to 4 minutes until the onions begin to brown.
- Add the diced tomatoes to the mixture and cook for an additional 2 minutes until they are beginning to soften but not fully cooked.
PALAK PANEER - THE ENDLESS MEAL®
From theendlessmeal.com
PALAK PANEER RECIPE | 2 VARIATIONS » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
ABSOLUTELY PERFECT PALAK PANEER RECIPE - RECIPELAND.COM
From recipeland.com
PALAK PANEER BHURJI RECIPE, HOW TO MAKE PALAK PANEER BHURJI IN 20 ...
From indianhealthyrecipe.com
EASY PALAK PANEER - RECIPES FOR THE REGULAR HOMECOOK
From slurrp.club
10 BEST PANEER RECIPES | EASY PANEER RECIPES - RECIPES OF HOME
From recipesofhome.com
ABSOLUTELY PERFECT PALAK PANEER RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: DELICIOUS PALAK PANEER - DELICIOUS FOOD RECIPE
From honeyhomesy.blogspot.com
HOW TO COOK PALAK PANEER RECIPE FOR 4 PEOPLE | HEALTHY AND …
From foodtravelland.com
13 BEST PANEER RECIPES | EASY PANEER RECIPES - NDTV FOOD
From food.ndtv.com
RECIPE OF PERFECT PALAK PANEER PULAV | BEST COOK RECIPES
From cookrecipe.netlify.app
DELICIOUS PALAK PANEER DOSA RECIPE - FOOD HOUSE
From foodhousehome.com
PALAK PANEER RECIPE | पालक पनीर रेसिपी | EASY METHOD TO …
From youtube.com
PALAK PANEER RECIPE | DELICIOUS SPINACH COTTAGE CHEESE RECIPE IN ...
From owlgen.in
TASTETORONTO | PALAK PANEER
From tastetoronto.com
RECIPE OF PERFECT PALAK PANEER - YUMMY COOKING
From yoyummycooking.blogspot.com
THE PERFECT PALAK PANEER RECIPE BY TASTY | RECIPE | PORK …
From pinterest.com
ABSOLUTELY PERFECT PALAK PANEER POPULAR RECIPES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
RECIPE OF FAVORITE PALAK PANEER | THE FOOD AREA
From foodarea.netlify.app
HOW TO MAKE TASTY PALAK PANEER | YUMMY FOOD RECIPES
From yummyfoodrecipes.com
HERE’S HOW TO MAKE RESTAURANT-STYLE PALAK PANEER AT HOME
From curlytales.com
RECIPE: PERFECT PALAK PANEER - CHILLI CON CARNE
From chilliconcarnee.blogspot.com
33 SIMPLE PANEER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: TASTY PALAK PANEER KOFTA CURRY - COORECIPES
From coorecipes.com
FOOD / RECIPES: THE PERFECT PALAK PANEER
From foodrecipesindian.blogspot.com
RECIPE: PERFECT PALAK PANEER HEALTHY FOOD - DELICIOUS FOOD RECIPE
From honeyhomesy.blogspot.com
EASY PALAK PANEER - RESTAURANT STYLE - MY FOOD STORY
From myfoodstory.com
PALAK PANEER GRAVY MAGGI RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
PALAK PANEER RECIPE: COOK THAT PERFECT & LIP-SMACKING PALAK …
From republicworld.com
HOW TO MAKE RESTAURANT STYLE PALAK PANEER | AMERICAN CAFE
From americancafe.com
EASIEST WAY TO MAKE PERFECT PALAK PANEER – TASTY RECIPES CLUB
From tastyrecipes.club
RECIPE: PERFECT PALAK PANEER, BHINDI AND PHULKE
From yummymeal.netlify.app
METHI PALAK PANEER SABZI RECIPE | YUMMY FOOD RECIPES
From yummyfoodrecipes.com
EASY RECIPE: PALAK PANEER WRAP, ONLY 15 INGREDIENTS
From swasthi.recipes
PALAK PANEER RECIPES BY SANJEEV KAPOOR - FOOD NEWS
From foodnewsnews.com
EASY PALAK PANEER RECIPE - ALL WAYS DELICIOUS
From allwaysdelicious.com
NO.1 NEW PALAK PANEER RECIPE FOR HOME COOKING - VERY TASTY
From shvetaskitchen.com
RECIPE OF AWARD-WINNING PALAK PANEER - FOOD ZONE
From thesaturdayszone.com
HOW TO PREPARE DELICIOUS PALAK PANEER - GETTY RECIPES
From gettyrecipes.com
BEST INDIAN-INSPIRED BREAKFAST RECIPES TO SPICE ... - FOOD NETWORK …
From foodnetwork.ca
PERFECT PALAK PANEER WITH ROTI ROLL, ONLY 13 INGREDIENTS
From swasthi.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love