Shortcut Palak Paneer Recipes

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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.

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

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

PALAK PANEER



Palak Paneer image

This spinach dish is popular throughout the world but originated in the Punjabi region of northern India. Making paneer from scratch is key-it's much easier than you would think. And using fresh spinach is essential for flavor and to achieve that emerald green color.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

8 cups whole milk (not ultra-pasteurized)
3 to 4 tablespoons lemon juice
Kosher salt
2 pounds washed regular (not baby) spinach leaves
2 small or 1 large tomato (8 ounces), roughly chopped
6 cloves garlic, roughly chopped
2-inch piece ginger, peeled and roughly chopped
6 tablespoons ghee
1 teaspoon cumin seeds
1 serrano chile, minced
1 large onion, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
2 teaspoons garam masala
1/2 teaspoon sugar
1/2 cup heavy cream
Lemon wedges, for serving
Serving suggestion: steamed basmati rice or Indian flatbread

Steps:

  • Make paneer: Line a colander with a triple-layer of dampened cheesecloth, leaving a 2- to 3-inch overhang. Place the colander in the sink. Heat the milk in a large non-reactive saucepan over medium heat, stirring frequently to make sure the milk doesn't scorch on the bottom, until the milk comes to a simmer. Turn off the heat and gently stir in 3 tablespoons lemon juice. The milk should start separating into solid curds and a yellowish watery whey. If it doesn't, add a little more lemon juice. Let sit for about 5 minutes in the pot to continue separating, then gently pour into the cheesecloth-lined colander. (If the curds are still very small after 5 minutes then reheat the milk mixture over medium heat and simmer to increase the curd separation).
  • Rinse briefly with cold water to remove any lemon flavor. Gather up the sides of the cheesecloth, twist into a ball, and squeeze to wring out as much liquid as possible. Open up the cheesecloth, and mix 1/4 teaspoon salt evenly into the cheese curds. Squeeze into a ball again and wring out any remaining moisture. Flatten the cheesecloth ball into a 3/4-inch thick disc and place on a plate. Weigh down with another plate topped with a heavy item such as a large can. Refrigerate for at least 1 hour and up to overnight, then carefully cut the paneer into 3/4-inch cubes.
  • Meanwhile, bring a large pot of generously salted water to a boil. Have a large bowl of ice water nearby. In batches, blanch the spinach for about 1 minute in the boiling water and quickly transfer with a spider or slotted spoon to the ice water. Drain the cooked spinach. Place all of it in a blender and puree until mostly but not completely smooth. Reserve.
  • Rinse the blender carafe and puree the tomatoes; reserve. Rinse the carafe again and puree the garlic and ginger with 1/4 cup water; reserve.
  • Line a plate with paper towels. Heat 2 tablespoons ghee in a large nonstick skillet over medium to medium-high heat. Add the paneer cubes and brown well on 2 to 3 sides, about 5 minutes total. Remove to the lined plate and reserve.
  • Add another 2 tablespoons ghee to the skillet over medium-high heat. Add the cumin seeds and stir until the seeds start to darken and smell toasted, 10 to 30 seconds. Add the serrano chile, onion, and 1/2 teaspoon salt. Cook until the onion is dark brown and soft, about 10 minutes. Turn down the heat if the onion starts to burn.
  • Add the ginger-garlic paste, turmeric, cayenne, and half the garam masala. Stir for about 2 minutes, then add the tomato puree, stirring continuously, until the mixture starts to look dry, about 6 minutes. Add the spinach puree, sugar, 1/4 cup water, 1 1/2 teaspoons salt and the remaining garam masala. (The mixture will be quite thick.) Simmer for 8 minutes, then stir in the heavy cream and remaining 2 tablespoons ghee. Fold in the browned paneer cubes and simmer to warm the paneer through and to thicken the heavy cream, an additional 4 minutes.
  • Serve with steamed basmati rice or Indian flatbread and lemon wedges on the side.

PALAK PANEER



Palak Paneer image

Palak paneer is one of my favorite vegetable entrees that my Grandma would make. It was predominantly spinach with Indian cottage cheese, but she would use a variety of seasonal greens that would add more depth.

Provided by Maneet Chauhan

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound baby spinach leaves
8 ounces fenugreek leaves, finely chopped
8 ounces mustard greens, finely chopped
1 tablespoon freshly grated garlic plus 2 tablespoons finely chopped garlic
1 tablespoon freshly grated ginger plus 2 tablespoons finely chopped ginger
1 teaspoon garam masala
Pinch kosher salt
2 green Thai chiles
1 yellow onion, roughly chopped, plus 1 large yellow onion, chopped
6 tablespoons unsalted butter
1/4 cup besan or chickpea flour
2 to 3 tablespoons ghee or clarified butter
1 teaspoon cumin seeds
1 pound paneer cubes, cut into triangles, similar in size to a large dice
Pinch dried fenugreek leaves

Steps:

  • Fill a large Dutch oven with water and bring to a boil. Add the spinach leaves, fenugreek leaves, mustard greens, grated garlic, grated ginger, garam masala, salt, green chiles and roughly chopped onion. Cover with the lid and boil until cooked, about 5 minutes. Strain the greens, keeping the water, then add the greens to a blender. Blend the greens to a coarse paste, adding a little water if required to move things along in the blender.
  • Add the butter to a large Dutch oven and heat over medium-low heat until melted. Add the besan and cook on low heat until it starts turning brown and into a thick roux, about 3 minutes. Add the greens to this mixture and mix well. Cook for another 10 minutes.
  • Heat the ghee in a medium saute pan over medium heat until hot and melted. Add the cumin seeds and cook until they start to sizzle, then add the remaining onion, chopped ginger and chopped garlic and saute until golden, about 3 minutes. Add half of the onion mixture to the greens pot. To the rest of the onion mixture, add the paneer triangles and saute until browned on all sides, about 5 minutes. Season with the dried fenugreek leaves.
  • Add the greens mixture to a serving dish and top with the paneer.

SAAG PANEER



Saag Paneer image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 servings

Number Of Ingredients 18

6 cups whole milk
1 cup plain 2 percent Greek yogurt
1/4 cup fresh lemon juice
Kosher salt
1/4 cup all-purpose flour
Vegetable oil, for frying
Kosher salt
2 pounds baby spinach
1 2-inch piece ginger, peeled and roughly chopped
4 cloves garlic
1/2 jalapeno pepper (seeded for less heat)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
3/4 cup plain 2 percent Greek yogurt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped

Steps:

  • Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink. Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon. Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt. Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes. Strain through the cheesecloth-lined colander, discarding the whey. Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle). Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.
  • Untie the bundle and twist the cheesecloth again, squeezing out any more whey. Lay the bundle on its side on a plate. Top with another plate and weigh it down with a large can. Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.
  • Fry the cheese: Cut the cheese into 3/4-inch cubes. Toss in the flour until well coated, shaking off any excess. Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
  • Make the spinach: Bring a large pot of generously salted water to a boil. Working in batches, cook the spinach until just tender, about 30 seconds. Remove with a slotted spoon and transfer to a bowl of salted ice water. Drain and squeeze dry, then chop and set aside.
  • Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped. Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.
  • Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat. Add the onion and cook, stirring, until deep golden brown, about 10 minutes. Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking). Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes. Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes. Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute. Season with salt. Photograph by Anna Williams

ROSY'S PALAK PANEER



Rosy's Palak Paneer image

An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.

Provided by E. Martin

Categories     World Cuisine Recipes     Asian     Indian

Time 1h40m

Yield 4

Number Of Ingredients 13

⅓ cup ghee (clarified butter)
1 bulb garlic, peeled and minced
½ teaspoon toasted cumin seed
1 (6 ounce) can tomato paste
1 (3 inch) piece ginger, peeled and minced
2 teaspoons garam masala, divided
1 teaspoon salt
1 large onion, finely chopped
1 cup water, or as needed
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 pound paneer, cut into 1/2-inch cubes
¼ cup chopped fresh cilantro
1 teaspoon garam masala

Steps:

  • Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
  • Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 24 g, Cholesterol 60.8 mg, Fat 23.2 g, Fiber 5.4 g, Protein 20.2 g, SaturatedFat 14 g, Sodium 1437.7 mg, Sugar 7.7 g

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