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
CREAMY SPINACH (MALAI PALAK)
Fresh tender spinach sauteed in butter with chillies and enriched with cream. Very quick and simply delicious. You can use regular butter in place of the ghee. TIP: Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Provided by Rhiannon and Matt
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
- Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
- Add the chopped spinach, sugar, salt and mix well on high heat.
- Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
- Mix in the cream.
- Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.
Nutrition Facts : Calories 137.5, Fat 8.7, SaturatedFat 5, Cholesterol 21.3, Sodium 127.5, Carbohydrate 13.1, Fiber 4.3, Sugar 5.2, Protein 5.8
CREAMY PALAK (SPINACH)
Make and share this Creamy Palak (Spinach) recipe from Food.com.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the first 7 ingredients in one cup water for about 10 minutes.
- When little cold, puree in a blender, adding more water as needed.
- Heat the oil in a pan on medium heat.
- Saute the garlic and the spices.
- Add cream cheese and spinach.
- Cook for 10-15 mins.
- to desired consistency.
- Note: Add firm tofu pieces if desired.
Nutrition Facts : Calories 98.5, Fat 7.1, SaturatedFat 3.4, Cholesterol 15.6, Sodium 394.7, Carbohydrate 6.8, Fiber 2.3, Sugar 1.9, Protein 3.8
ALOO PALAK (POTATOES COOKED IN A CREAMY SPINACH GRAVY) RECIPE - (4.3/5)
Provided by á-49368
Number Of Ingredients 16
Steps:
- Boil a pot of water. When it boils, add the spinach leaves to the boiling water. Allow this to cook for 3 minutes. Drain. Set aside and allow this to cool. Chop garlic, ginger, green chilies and onions. Heat a pot on low-medium heat (dial #4), add oil, add cumin seeds. Once the cumin seeds sizzle, add the turmeric powder. Saute for 10 seconds. Add the ginger, garlic and green chillies. Saute for 20 seconds or so. Add the chopped onions. Saute for 3 minutes and then add salt. Cook for another 3-5 minutes until the onions are slightly carmelized. Stir to avoid burning. In the meantime, peel and chop the potatoes. Use 3 small. Once the onions are done, Add the potatoes. Combine. Lower heat to dial #3, cook this for 5 minutes. In the meantime, chop the tomato. Now add the tomato, salt, 1/2 tsp of red chili powder, and 2 tsp coriander powder. Combine. Cover and simmer on dial #3 for 10-15 minutes, or until the tomatoes and onions have combined into a paste. In the meantime, make the spinach paste. Add the spinach to a blender or Magic Bullet. You may need to add 2 tbsp - 4 tbsp of water to get the spinach to a smooth paste. Back to the onion-tomato mixture, this is what you should have after 10-15 minutes. Add the Spinach Puree....Combine. Cover and allow this to simmer for 10 minutes on dial #3. After 10 minutes, this is what you should have. There should be bubbles forming around the corners. The color will be an intense dark green. Check the potato, make sure it is fork tender, if it is pretty close, that is okay too. Proceed to the next step. Season with salt, 1 tsp garam masala, 1/2 tsp chili powder and 1 tsp coriander powder. Combine. Cover and cook for another 5 minutes on low (dial #3). Add 2-3 dollops of LIGHT Sour Cream... I used 3. Take 2 spoons of dry fenugreek leaves in your palm, rub them. Add the fenugreek leaves to the spinach. Make sure the Potato is fully cooked. Turn off the stove. Combine. Wait 20 minutes before serving... this will allow the flavors to combine. Serve with rice or roti... goes well with Onion Coriander Raita.
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