PALAK PANEER
This spinach dish is popular throughout the world but originated in the Punjabi region of northern India. Making paneer from scratch is key-it's much easier than you would think. And using fresh spinach is essential for flavor and to achieve that emerald green color.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make paneer: Line a colander with a triple-layer of dampened cheesecloth, leaving a 2- to 3-inch overhang. Place the colander in the sink. Heat the milk in a large non-reactive saucepan over medium heat, stirring frequently to make sure the milk doesn't scorch on the bottom, until the milk comes to a simmer. Turn off the heat and gently stir in 3 tablespoons lemon juice. The milk should start separating into solid curds and a yellowish watery whey. If it doesn't, add a little more lemon juice. Let sit for about 5 minutes in the pot to continue separating, then gently pour into the cheesecloth-lined colander. (If the curds are still very small after 5 minutes then reheat the milk mixture over medium heat and simmer to increase the curd separation).
- Rinse briefly with cold water to remove any lemon flavor. Gather up the sides of the cheesecloth, twist into a ball, and squeeze to wring out as much liquid as possible. Open up the cheesecloth, and mix 1/4 teaspoon salt evenly into the cheese curds. Squeeze into a ball again and wring out any remaining moisture. Flatten the cheesecloth ball into a 3/4-inch thick disc and place on a plate. Weigh down with another plate topped with a heavy item such as a large can. Refrigerate for at least 1 hour and up to overnight, then carefully cut the paneer into 3/4-inch cubes.
- Meanwhile, bring a large pot of generously salted water to a boil. Have a large bowl of ice water nearby. In batches, blanch the spinach for about 1 minute in the boiling water and quickly transfer with a spider or slotted spoon to the ice water. Drain the cooked spinach. Place all of it in a blender and puree until mostly but not completely smooth. Reserve.
- Rinse the blender carafe and puree the tomatoes; reserve. Rinse the carafe again and puree the garlic and ginger with 1/4 cup water; reserve.
- Line a plate with paper towels. Heat 2 tablespoons ghee in a large nonstick skillet over medium to medium-high heat. Add the paneer cubes and brown well on 2 to 3 sides, about 5 minutes total. Remove to the lined plate and reserve.
- Add another 2 tablespoons ghee to the skillet over medium-high heat. Add the cumin seeds and stir until the seeds start to darken and smell toasted, 10 to 30 seconds. Add the serrano chile, onion, and 1/2 teaspoon salt. Cook until the onion is dark brown and soft, about 10 minutes. Turn down the heat if the onion starts to burn.
- Add the ginger-garlic paste, turmeric, cayenne, and half the garam masala. Stir for about 2 minutes, then add the tomato puree, stirring continuously, until the mixture starts to look dry, about 6 minutes. Add the spinach puree, sugar, 1/4 cup water, 1 1/2 teaspoons salt and the remaining garam masala. (The mixture will be quite thick.) Simmer for 8 minutes, then stir in the heavy cream and remaining 2 tablespoons ghee. Fold in the browned paneer cubes and simmer to warm the paneer through and to thicken the heavy cream, an additional 4 minutes.
- Serve with steamed basmati rice or Indian flatbread and lemon wedges on the side.
SHORTCUT PALAK PANEER
This super simplified version of a famous northern Indian Punjabi dish cooks all in one pan and relies on premade paneer and frozen spinach as shortcuts. While it's not quite like the authentic version, it is still packed with flavor and quite satisfying. We also found that frying queso fresco cubes made for a nice, saltier alternative to packaged paneer, which is sometimes hard to find.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel.
- Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through.
- Serve with steamed basmati rice or naan
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
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
Make and share this Palak Paneer recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
- Set aside.
- Wash and chop palak finely.
- Cut onions into small pieces.
- Cut tomatoes into 2 inch cubes.
- Heat a little butter.
- Fry palak till it shrinks.
- Allow to cool.
- Grind to a smooth paste.
- Grind cashews and poppy seeds together to a smooth paste.
- Fry all the spices in little ghee and then powder.
- Heat rest of the butter with little oil and fry onions till crisp and golden.
- Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
- Stir for a minute.
- Add whipped curds.
- Cook on reduced flame till oil floats on top.
- Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
- Mix cashew-poppy paste and pour just enough water required for the gravy.
- Cook on medium flame till gravy becomes thick.
- Add paneer pieces.
- Remove from heat.
- Sprinkle garam masala powder.
- Serve hot with finely cut onions and lime.
More about "easy palak paneer recipes"
PALAK PANEER - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (4)Total Time 40 minsCategory DinnerCalories 510 per serving
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook.
- Add the garam masala, cumin, and turmeric to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more. Once the spinach has wilted, transfer to a blender, add the sea salt and cream or cashew cream and blend on high until smooth.
- Wipe the pan clean then add the remaining tablespoon of oil. Add the cubes of paneer and cook until brown on both sides, about 5 minutes. Pour the curry sauce from the blender back into the pan and warm through. Taste and season with more salt, if needed.
PALAK PANEER RECIPE | SPINACH PANEER - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Category SideCalories 350 per serving
- Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
- Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
EASY PALAK PANEER - RESTAURANT STYLE - MY FOOD STORY
From myfoodstory.com
Ratings 26Calories 336 per servingCategory Main Course
- Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.
- In a bowl, add paneer and cover this with hot water. Let this sit for 10 minutes. This step is optional, but it helps soften the paneer.
- In the same pan, heat ghee and saute bayleaf, cardamom and cloves for a minute. Add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.
- Add the pureed spinach and bring this to a gentle boil. Then turn off the heat, add the cream and paneer and let the paneer warm up in the hot gravy. If you haven’t soaked your paneer in hot water earlier, then let the paneer simmer in the gravy for a minute.
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