Palak Paneer Recipes

Steps:

• Fill a large Dutch oven with water and bring to a boil. Add the spinach leaves, fenugreek leaves, mustard greens, grated garlic, grated ginger, garam masala, salt, green chiles and roughly chopped onion. Cover with the lid and boil until cooked, about 5 minutes. Strain the greens, keeping the water, then add the greens to a blender. Blend the greens to a coarse paste, adding a little water if required to move things along in the blender.
• Add the butter to a large Dutch oven and heat over medium-low heat until melted. Add the besan and cook on low heat until it starts turning brown and into a thick roux, about 3 minutes. Add the greens to this mixture and mix well. Cook for another 10 minutes.
• Heat the ghee in a medium saute pan over medium heat until hot and melted. Add the cumin seeds and cook until they start to sizzle, then add the remaining onion, chopped ginger and chopped garlic and saute until golden, about 3 minutes. Add half of the onion mixture to the greens pot. To the rest of the onion mixture, add the paneer triangles and saute until browned on all sides, about 5 minutes. Season with the dried fenugreek leaves.
• Add the greens mixture to a serving dish and top with the paneer.

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.

Steps:

• In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done.
• Remove and let it cool.
• Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree.
• In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown
• Now reduce the heat and add all the powders and salt. Stir for half a minute.
• Pour the pureed spinach mix into this and let the mixture boil.
• Cook till the sauce is thick enough. When ithe isn't runny or too thick.
• Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling.
• Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar.
• Serve piping hot with any Indian bread or rice items.

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.

Steps:

• Heat oil in a skillet, add chopped onions, and fry them until they are soft.
• Add ginger garlic paste, saute for 5 minutes, then add the spices.
• Saute for 5 minutes and then add chopped tomatoes.
• Mix tomatoes well, cover, and cook for 7 minutes until tomatoes are soft.
• Now, add potatoes and cook until potatoes are coated with the spices and tender (approximately 10 minutes).
• Add spinach puree (made with turmeric) and stir to mix well. Reduce the heat to low, cover, and cook for 10 minutes.
• Then, remove the lid and add chopped green chillies. Increase to medium-high heat and add milk. Cook for another 10 minutes, or until gravy begins to thicken. At this point, take off heat and set aside.
• In a separate pan on medium heat, fry cottage cheese cubes in 1-2 tbsp vegetable oil or ghee.
• Finally, garnish the gravy with fried cottage cheese, green chillies and coriander leaves.
• Enjoy!

Steps:

• Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
• Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

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.