Paneer

EASY PALAK PANEER



Easy Palak Paneer image

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

Recipe From allrecipes.com

Provided by Melanie Lacaille

Categories     World Cuisine Recipes     Asian     Indian

Time 59m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed paneer
Calories194.7 calories
Carbohydrate16.3 g
Cholesterol11.3 mg
Fat9.4 g
Fiber5.7 g
Protein14.6 g
SaturatedFat3 g
Sodium772.6 mg
Sugar4.6 g

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.

PANEER RECIPES



Paneer recipes image

Cook paneer in a range of classic Indian dishes. This fresh, crumbly cheese is delicious served in veggie curries, wraps, spiced skewers and fritters.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Paneer recipes

PALAK PANEER (INDIAN SPINACH AND PANEER)



Palak Paneer (Indian Spinach and Paneer) image

This is my mom's recipe. It's easy to make and tasty to enjoy.

Recipe From allrecipes.com

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 2

Number Of Ingredients 14

cooking spray
½ pound paneer, cubed
2 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 ½ cups water
1 (10 ounce) package fresh spinach
1 large tomato, diced
3 cloves garlic
2 dried red chile peppers, or to taste
1 tablespoon chopped fresh ginger root
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 pinch salt to taste
Calories315.1 calories
Carbohydrate16.3 g
Cholesterol17 mg
Fat20.7 g
Fiber5.5 g
Protein19.9 g
SaturatedFat4.5 g
Sodium586.3 mg
Sugar3.5 g

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.

PANEER: HOMEMADE INDIAN CHEESE



Paneer: Homemade Indian Cheese image

Recipe From foodnetwork.com

Provided by Aarti Sequeira

Time 45m

Yield Makes 12 ounces of cheese

Number Of Ingredients 3

Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Steps:

  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

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