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 (INDIAN FRESH SPINACH WITH PANEER CHEESE)
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.
Provided by PalatablePastime
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
- Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
- Then add garlic and chopped tomatoes, and reduce heat.
- Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
- Add coriander, garam masala, paprika, and salt, mixing well.
- Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
- Remove from heat.
- Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
- Slowly stir in heavy cream, and heat through on low heat.
- Add paneer cubes.
- Serve.
PALAK PANEER - VEGANIZED!
This is the result of combining the best of two great recipes for Palak Paneer (Spinach with Paneer). I wanted to "veganize" a tried and trusted recipe from Madhur Jaffrey's World of the East Vegetarian Cooking....and then I came across a really good looking vegan version on a blog: http://earthvegan.blogspot.com/2008/01/. I felt like the latter version could be improved by using some of the techniques and spices from the other. I have to say, the end result was amazing! Making this dish is simple but there are lots of steps, and lots of dishes to wash up. Hope that doesn't scare you off! You could take care of quite a bit of it the day before. I think at the end of the day the effort is worth it and I hope you will too.
Provided by magpie diner
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
- Cut the pressed tofu into one inch cubes.
- Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
- Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. You can use more oil if you want to -- I'm just trying to keep the calories as low as possible. Set aside once done.
- Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. I like to just use an immersion blender right there in the pot -- or you could move to a blender or something similar. Set the spinach aside (I move mine to a bowl and clean out the same pot).
- Next step -- putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
- Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
- Add in your pureed spinach and season to taste with salt.
- Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
- Done! Serve with rice or naan etc -- garnish with fresh cilantro if you like, or some more diced fresh tomato.
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
EASY PALAK PANEER
Palak Paneer made easy so so so so good! I broke it down so it is as easy as possible. Get a stack of bowls handy for your chopped ingredients! I substitute the heavy cream with whole milk unless for a special occasion and it still turns out fine.
Provided by V RON
Categories One Dish Meal
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 227.1, Fat 13, SaturatedFat 7.2, Cholesterol 41.1, Sodium 287.1, Carbohydrate 23.1, Fiber 9.5, Sugar 5.4, Protein 11.9
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VEGAN PALAK TOFU PANEER • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.8/5 (32)Servings 6Cuisine IndianTotal Time 45 mins
- Heat a large skillet over medium and add the oil. When hot, add the tofu in a single layer and fry 8-10 minutes, flipping every ~2 minutes as the sides turn golden. The tofu will release from the pan as the edges sear. When golden all over remove the seasoned tofu paneer from the pan and set aside.
- Blanch the spinach. Bring a large pot of water to a boil, with enough water to submerge the spinach in. Meanwhile, fill a large mixing bowl with water and some ice. Once boiling add the spinach and let cook for about 2 minutes until wilted and bright green. Drain the spinach and immediately douse it into the ice water to stop further cooking. Let the spinach cool then drain it.
- Transfer the spinach to a blender or food processor and blend to a puree. It shouldn't be necessary to add liquid, but if it is, add up to 1/4 cup of water to get the spinach moving. Set aside.
VEGAN PALAK PANEER WITH TOFU - RAINBOW PLANT LIFE
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Ratings 179Calories 268 per servingCategory Dinner
- Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.
- Prepare tofu - baking method only. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain the tofu and press it (“how to press tofu” instructions are in the blog post). Chop the tofu into cubes.1. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using).2. Bake on the prepared tray for 20-25 minutes, or until crispy and browned.
- Prepare tofu - boiling method only. Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside.
- Blanch the spinach. Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
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