INDIAN CREAMED SPINACH - PALAK NOT PANEER
This is a cross between palak paneer without the cheese, and creamed spinach. Note that the fenugreek will add a nice nutty flavor to the concoction. Use the leaves, not the seeds. I've also omitted the salt since the spinach will already be salted. If you decide to add salt, do it sparingly and towards the very end of the cooking process.
Provided by Duke of Prunes
Categories Spinach
Time 25m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled.
- In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.
- Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency.
- Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.
Nutrition Facts : Calories 63.5, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.7, Sodium 113.7, Carbohydrate 6, Fiber 2.2, Sugar 0.7, Protein 3.4
CREAMY SPINACH (MALAI PALAK)
Fresh tender spinach sauteed in butter with chillies and enriched with cream. Very quick and simply delicious. You can use regular butter in place of the ghee. TIP: Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Provided by Rhiannon and Matt
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
- Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
- Add the chopped spinach, sugar, salt and mix well on high heat.
- Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
- Mix in the cream.
- Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.
Nutrition Facts : Calories 137.5, Fat 8.7, SaturatedFat 5, Cholesterol 21.3, Sodium 127.5, Carbohydrate 13.1, Fiber 4.3, Sugar 5.2, Protein 5.8
CREAMY PALAK (SPINACH)
Make and share this Creamy Palak (Spinach) recipe from Food.com.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the first 7 ingredients in one cup water for about 10 minutes.
- When little cold, puree in a blender, adding more water as needed.
- Heat the oil in a pan on medium heat.
- Saute the garlic and the spices.
- Add cream cheese and spinach.
- Cook for 10-15 mins.
- to desired consistency.
- Note: Add firm tofu pieces if desired.
Nutrition Facts : Calories 98.5, Fat 7.1, SaturatedFat 3.4, Cholesterol 15.6, Sodium 394.7, Carbohydrate 6.8, Fiber 2.3, Sugar 1.9, Protein 3.8
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
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
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.
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