Palak Paneer Curry Spinach Paneer Recipe Healthy Palak Paneer Easy Saag Paneer

PALAK PANEER (SPINACH CURRY)

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.

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.

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

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!

PALAK PANEER CURRY - SPINACH PANEER RECIPE | HEALTHY PALAK PANEER | EASY SAAG PANEER RECIPE

Steps:

• To blanch spinach, heat water in a pot and add palak leaves. Take out after 2 minutes when spinach starts to wilt and add to ice cold water. Set this aside.
• To a pan, add in some oil. To this add cashew, ginger, garlic pods, green chillies and chopped onion. Sauté until the onions turn tanslucent. Now, add in chopped tomato. Add a little salt and sauté for a minute until they turn soft. Turn off the heat. Allow it to completely cool down and transfer to a blender.
• Now, drain out the spinach and add to the blender. To this add half a cup of water. Blend to a very smooth paste.
• Add oil/butter or ghee to a pan as per your preference. I'm using oil.
• To this add cumin seeds and a few dry red chillies.
• Once these get lightly toasted, add in some turmeric powder, red chilli powder, coriander powder and cumin powder.
• Give it all a nice mix for a few seconds so that they get lightly toasted in oil. Make sure not to burn them.
• Now, add the palak puree. Add in some water to adjust the consistency. Give it all a nice mix. Add in required salt to your taste.
• In a minute or 2 it starts to boil. Add in some powdered garam masala. Give it a mix.
• Add in the paneer cubes. Alternatively, you can also lightly shallow fry paneer in a little oil until light golden brown and then add.
• Gently fold in the gravy to cover the paneer and turn off the heat.
• At this stage, you can optionally add some cream or butter.
• Palak paneer curry is ready to be served with roti, naan, paratha or jeera rice.

EASY PALAK PANEER

Steps:

• chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes
• while the spinach is shrinking, cut up your onion and put it in a bowl.
• dump your spinach into a collander in the sink after it shrinks down and let it be.
• steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes
• while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing!
• put the ginger and chiles chopped up into a bowl together and set it near the spinach.
• pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy.
• Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each.
• Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes.
• dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately.
• add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes.
• Add your spinach to the pot and stir it all together.
• add your tomatoes. stir it up.
• I know it doesn't look like much right now, but it will be great, I promise!
• Give it about 5 minutes keeping it on med- med high.
• take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes.
• Check on your pan -- add a little water if you need to and turn heat down to med low.
• give your mixture a good stir and add paneer cheese.
• let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure!
• add your cream/ milk and let it simmer for 10 more mins on low.
• ENJOY! serve with rice or naan.