Beef Curry With Spinach Palak Ghost Recipes

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BEEF CURRY WITH SPINACH (PALAK GHOST)



Beef Curry With Spinach (Palak Ghost) image

From an Indian chef in Hamburg. All I can say is Awesome! We have made this multiple times and each time we love it more and more. The combination sounds a bit odd at first, but if you like Indian food at all, you will love this recipe.

Provided by TJW2725

Categories     Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs stewing beef (can be made with lamb too)
16 ounces chicken broth
5 shallots, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh ginger, finely chopped
1 serrano pepper, finely chopped
5 cloves
1/4 teaspoon black peppercorns
2 bay leaves
3 cardamom, capsules
1/2 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garam masala
8 ounces heavy cream
1 lb fresh spinach

Steps:

  • Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
  • Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
  • Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
  • Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
  • Stir well until all is coated with the powdered spices (about 2-3 minutes).
  • Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
  • Reduce heat and simmer for 90 minutes.
  • Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
  • Clean and wash the spinach.
  • Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.

Nutrition Facts : Calories 579, Fat 33.9, SaturatedFat 18.5, Cholesterol 226.8, Sodium 967.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.2, Protein 57.6

PALAK PANEER (SPINACH CURRY)



Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories     Trusted Brands

Time 35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

PALAK PANEER (SPINACH CURRY)



Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

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