Beef Curry With Spinach Palak Ghost Recipes

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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



Palak Paneer (Spinach Curry) image

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

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

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



Palak Paneer Curry image

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

5 cups fresh spinach
4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 onion, chopped
1 green chile pepper, chopped
3 cloves garlic, minced
1 (1/2 inch) piece ginger, minced
2 tomatoes, diced
½ cup water, or as needed
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon red chile powder
¼ teaspoon turmeric powder
salt to taste
8 ounces paneer, cubed
½ teaspoon garam masala
4 teaspoons heavy cream
1 pinch red chile flakes

BEEF CURRY WITH SPINACH (PALAK GHOST)

From an Indian chef in Hamburg. All I can say is Awesome! We have made this multiple times and each time we love it more and more. The combination sounds a bit odd at first, but if you like Indian food at all, you will love this recipe.

Provided by TJW2725

Categories     Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18



Beef Curry With Spinach (Palak Ghost) image

Steps:

  • Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
  • Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
  • Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
  • Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
  • Stir well until all is coated with the powdered spices (about 2-3 minutes).
  • Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
  • Reduce heat and simmer for 90 minutes.
  • Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
  • Clean and wash the spinach.
  • Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.

Nutrition Facts : Calories 579, Fat 33.9, SaturatedFat 18.5, Cholesterol 226.8, Sodium 967.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.2, Protein 57.6

2 lbs stewing beef (can be made with lamb too)
16 ounces chicken broth
5 shallots, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh ginger, finely chopped
1 serrano pepper, finely chopped
5 cloves
1/4 teaspoon black peppercorns
2 bay leaves
3 cardamom, capsules
1/2 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garam masala
8 ounces heavy cream
1 lb fresh spinach

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