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
PALAK PANEER
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
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.
PALAK PANEER (CURRIED SPINACH)
Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices.
Provided by maliland
Categories World Cuisine Recipes Asian Indian
Time 1h4m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
- Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
- Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
- Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 9.3 g, Cholesterol 33 mg, Fat 23.3 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 704.1 mg, Sugar 1.9 g
CHARISHMA'S PALAK PANEER
This is a family favourite. I learnt this in Oman from a chef who used to come home part-time and cook for my family. He is no longer cooking for the family, but I have learnt this recipe well and make it on weekends. My husband adores the flavour.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil spinach in a pot of water. Drain the water.
- Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.
- Put the boiled spinach in a mixer and add a little water to prepare spinach puree.
- Heat oil in a pot.
- Add ginger and onion. Stir-fry until browned.
- Add all the spice powders.
- Fold in the tomato puree.
- Mix well and bring to a boil.
- Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.
- Drain the paneer; remove all the water.
- Cut the paneer into cubes.
- Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.
- Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.
Nutrition Facts : Calories 90.8, Fat 3.3, SaturatedFat 0.5, Sodium 146.1, Carbohydrate 13, Fiber 5.4, Sugar 4, Protein 6.1
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