PALAK PANEER RECIPE BY TASTY
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
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
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
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
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
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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