Absolutely Perfect Palak Paneer Recipes

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.

THE PERFECT PALAK PANEER RECIPE BY TASTY

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!

ABSOLUTELY PERFECT PALAK PANEER

Steps:

• In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
• Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
• In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

ABSOLUTELY PERFECT PALAK PANEER

Steps:

• In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
• Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
• In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.