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.
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.
PALAK PANEER
This is a very different version of the original palak Paneer. And this tastes way better than the original. Do try this out
Provided by udita
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 114.1, Fat 7.3, SaturatedFat 1, Sodium 39.7, Carbohydrate 11.6, Fiber 3.1, Sugar 4.8, Protein 2.7
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