Palak Spinach Paneer Recipes

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.

EASY PALAK PANEER

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.

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 (INDIAN SPINACH AND PANEER)

Steps:

• Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
• Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
• Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
• Transfer spinach mixture to a blender or food processor; puree until smooth.
• Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

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

Steps:

• In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done.
• Remove and let it cool.
• Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree.
• In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown
• Now reduce the heat and add all the powders and salt. Stir for half a minute.
• Pour the pureed spinach mix into this and let the mixture boil.
• Cook till the sauce is thick enough. When ithe isn't runny or too thick.
• Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling.
• Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar.
• Serve piping hot with any Indian bread or rice items.