Easy Palak Paneer Recipes

Steps:

• chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes
• while the spinach is shrinking, cut up your onion and put it in a bowl.
• dump your spinach into a collander in the sink after it shrinks down and let it be.
• steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes
• while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing!
• put the ginger and chiles chopped up into a bowl together and set it near the spinach.
• pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy.
• Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each.
• Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes.
• dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately.
• add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes.
• Add your spinach to the pot and stir it all together.
• add your tomatoes. stir it up.
• I know it doesn't look like much right now, but it will be great, I promise!
• Give it about 5 minutes keeping it on med- med high.
• take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes.
• Check on your pan -- add a little water if you need to and turn heat down to med low.
• give your mixture a good stir and add paneer cheese.
• let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure!
• add your cream/ milk and let it simmer for 10 more mins on low.
• ENJOY! serve with rice or naan.

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.