PALAK PANEER CURRY
Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.
Provided by Andreia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 2
Number Of Ingredients 18
Steps:
- Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
- Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
- Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
- Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
- Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.
Nutrition Facts : Calories 506.2 calories, Carbohydrate 24.3 g, Cholesterol 30.4 mg, Fat 38.6 g, Fiber 7 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 651.6 mg, Sugar 7.8 g
PALAK PANEER (SPINACH CURRY)
Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
- Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g
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
PALAK PANEER CURRY RECIPE
Palak paneer recipe, an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy to make and absolutely delicious Indian curry. It is one of my favourite Indian dishes and this is my favourite recipe.
Provided by dontask4salt
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.
- Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.
- Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.
- Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.
- Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.
Nutrition Facts : Calories 219.4, Fat 14.1, SaturatedFat 8.1, Cholesterol 46.6, Sodium 730.1, Carbohydrate 21, Fiber 6.4, Sugar 7.5, Protein 7.3
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