PALAK PANEER RECIPE
Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. This is one of the most popular North Indian dish.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 24
Steps:
- Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
- Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
- After 1 minute, using a pasta tong, take the leaves.
- Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
- Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
- Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
- Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
- Add the cumin and let them splutter.
- Then add the tej patta or Indian bay leaf.
- Add the finely chopped onions. Saute till the onions become golden.
- Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
- Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
- Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.
- Mix very well.
- Then add the palak puree and mix well.
- Add about ½ cup water or as required. Mix again.
- Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
- Stir and add garam masala powder.
- Stir again and then add the paneer (Indian cottage cheese) cubes.
- Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
- Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.
- Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
- You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.
- Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.
- Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.
Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Protein 10 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 419 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE
Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!
Provided by Nagi
Number Of Ingredients 17
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!
Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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 (SPINACH CURRY)
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
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 CURRY
Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.
Provided by Andreia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
- Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
- Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
- Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
- Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.
Nutrition Facts : Calories 506.2 calories, Carbohydrate 24.3 g, Cholesterol 30.4 mg, Fat 38.6 g, Fiber 7 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 651.6 mg, Sugar 7.8 g
I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)
This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.
Provided by Karen Elizabeth
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
- Add lemon juice and spinach: cook, stirring, until wilted.
- Blend or process spinach mixture until smooth, return to pan, stir in cream.
- Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
- Serve on steamed rice.
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