The Perfect Palak Paneer Recipe By Tasty

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PALAK PANEER RECIPE BY TASTY



Palak Paneer Recipe by Tasty image

Here's what you need: spinach leaves, onion, olive oil, garlic paste, ginger paste, turmeric powder, red chili powder, salt, cumin seeds, coriander seeds, chaat masala, black pepper, dried fenugreek leaves, medium tomatoes, medium potatoes, milk, green chiles, paneer

Provided by Yusra Sikander

Yield 8 servings

Number Of Ingredients 18

2 lb spinach leaves, + ¼ tsp turmeric powder (blanched and pureed into a paste)
2 cups onion, diced
½ cup olive oil
2 tablespoons garlic paste
1 tablespoon ginger paste
¼ teaspoon turmeric powder
1 tablespoon red chili powder
½ teaspoon salt, heaping
1 ½ teaspoons cumin seeds, crushed and roasted
1 tablespoon coriander seeds, crushed and roasted
¼ teaspoon chaat masala
¼ teaspoon black pepper, crushed and roasted
1 tablespoon dried fenugreek leaves
4 medium tomatoes, peeled and chopped
3 medium potatoes, peeled
2 cups milk
2 green chiles, chopped
½ lb paneer, (firm cottage cheese), cut into cubes

Steps:

  • Heat oil in a skillet, add chopped onions, and fry them until they are soft.
  • Add ginger garlic paste, saute for 5 minutes, then add the spices.
  • Saute for 5 minutes and then add chopped tomatoes.
  • Mix tomatoes well, cover, and cook for 7 minutes until tomatoes are soft.
  • Now, add potatoes and cook until potatoes are coated with the spices and tender (approximately 10 minutes).
  • Add spinach puree (made with turmeric) and stir to mix well. Reduce the heat to low, cover, and cook for 10 minutes.
  • Then, remove the lid and add chopped green chillies. Increase to medium-high heat and add milk. Cook for another 10 minutes, or until gravy begins to thicken. At this point, take off heat and set aside.
  • In a separate pan on medium heat, fry cottage cheese cubes in 1-2 tbsp vegetable oil or ghee.
  • Finally, garnish the gravy with fried cottage cheese, green chillies and coriander leaves.
  • Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 27 grams, Fat 25 grams, Fiber 6 grams, Protein 14 grams, Sugar 8 grams

THE PERFECT PALAK PANEER RECIPE BY TASTY



The Perfect Palak Paneer Recipe by Tasty image

Here's what you need: garlic, small bay leaves, cumin seeds, turmeric powder, chili powder, garam masala powder, nutmeg, asafoetida, dried fenugreek leaves, double cream, cashews, ghee, water, salt, paneer, water, salt, spinach, salt, water, water, onion, tomato, green chillies, garlic cloves, ginger, ginger, coriander, cream

Provided by Varshika J K

Yield 4 servings

Number Of Ingredients 29

1 clove garlic, finely chopped
2 small bay leaves, fresh or dried
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chili powder
¼ teaspoon garam masala powder
¼ teaspoon nutmeg
¼ teaspoon asafoetida
1 teaspoon dried fenugreek leaves
1 ½ tablespoons double cream
¼ cup cashews, roughly chopped
2 tablespoons ghee, (clarified butter) or unsalted butter
½ cup water, or as required
½ teaspoon salt, or as per taste
2 cups paneer, cut into cubes
3 cups water, boiling
¼ teaspoon salt
6 cups spinach
¼ teaspoon salt
3 cups water, boiling
3 cups water, cold
1 cup onion, (2 small or 1 large), roughly chopped
1 cup tomato, (2 small or 1 large), roughly chopped
2 green chillies, roughly chopped
2 garlic cloves, roughy chopped
1 inch piece ginger, roughly chopped
1 teaspoon ginger, cut into matchsticks
1 teaspoon coriander, roughly chopped
1 teaspoon cream

Steps:

  • Blanch the spinach in salted, boiling water for one minute, then drain and transfer to a bowl with cold water.
  • Once cooled, puree in a blender until smooth and remove.
  • Heat some salted water and once it comes to a boil, switch off the gas and add the cubed paneer. Let it soak in the water till the time to be added to the gravy.
  • Add all the ingredients of the gravy base to a blender and mix until smooth.
  • Add the butter to a hot pan with some oil (optional) to stop it from burning. Once foaming, add the cashews, cumin seeds, finely chopped garlic, and bay leaves. Fry for a minute till aromatic.
  • Add the blended gravy, along with all the powders and stir well. Simmer on low heat for 15 minutes till you see oil seeping from the sides. The onion-tomato gravy must smell fragrant by this point without any raw smell.
  • Add the spinach puree and stir well to combine along with salt. Simmer on low heat for another 15 minutes until the rawness of the puree goes away and there is an intense gravy left.
  • Add the cream and water as required to make it velvety along with the drained paneer cubes and fenugreek leaves. Simmer on low heat for another 5 minutes.
  • Garnish with coriander leaves, sliced ginger, and a dollop of cream.
  • Enjoy with naan bread or fluffy rice!

Nutrition Facts : Calories 413 calories, Carbohydrate 14 grams, Fat 34 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams

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

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