palak paneer recipe

Palak paneer recipe - Indian cottage cheese in simmered onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Serve palak paneer with plain or flavored rice, paratha, naan or roti.

Palak paneer recipe

paneer ((150 grams) Indian cottage cheese)

oil oil

green chilies ((deseeded) (less spicy kind))

onions ((fine chopped) (2 small, 90 grams))

tomatoes ((deseeded & chopped)

ginger garlic paste ((or 1 tsp each fine chopped))

salt ((adjust

garam masala ((adjust to taste))

cream ((optional))

cumin seeds ((jeera) (optional))

green cardamoms ((elaichi) (optional))

cinnamon ((dalchini) (optional))

((laung) (optional))

Pluck only the young &amp; 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.

Add them to a large pot of water. Rinse them well few times &amp; drain to a colander.

Allow the water to drain completely otherwise it will let out lot of moisture while cooking.

Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly &amp; raw smell of spinach has gone away. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.]

Cool this completely. Blend this along with ¼ cup water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

Preparation

Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves &amp; cumin seeds.

When the spices begin to sizzle, add onions and fry till they turn transparent to golden.

Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.

Then add tomatoes with salt. Saute until they break down and turn mushy.

Add garam masala &amp; saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)

Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)

Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.

Avoid overcooking. Add paneer &amp; mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.

Serve palak paneer with naan, roti or Jeera rice.

How to make palak paneer

https://www.youtube.com/watch?v=c4o0YulTa6o

Palak Paneer is a healthy and delicious Indian curry made with spinach, paneer and spices. It goes well with naan or roti.
Full written recipe here: https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

Palak Paneer Recipe (Spinach Paneer Recipe)

Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. This is one of the most popular North Indian dish.

Palak Paneer

spinach (or 5 to 6 cups roughly chopped spinach)

green chilies

garlic

ginger

water (for blanching spinach)

water

oil (or ghee (clarified butter) or butter)

cumin seeds

tej patta ((Indian bay leaf))

onions

garlic garlic

tomatoes

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper

asafoetida ((hing) - optional)

Garam Masala Powder (- add more if required)

Paneer (or tofu)

low fat cream

kasuri methi leaves

salt

cream ((low fat

½ to 1 inch ginger (- julienne)

lemon (or lime wedges

Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.

Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute. 

After 1 minute, using a pasta tong, take the leaves.&nbsp;

Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.

Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.

Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Making palak puree

Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.

Add the cumin and let them splutter.

Then add the tej patta or Indian bay leaf.

Add the finely chopped onions. Saute till the onions become golden.

Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.

Add the chopped tomatoes. Stir and saute the tomatoes till they soften.

Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.

Mix very well.

Sautéing onions &amp; tomatoes

Then add the palak puree and mix well.&nbsp;

Add about ½ cup water or as required. Mix again.

Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.

Stir and add garam masala powder.

Stir again and then add the paneer (Indian cottage cheese) cubes.

Mix very well and switch off the heat. Be quick as we don&#39;t want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.

Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.

Making palak paneer

Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.

You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.

Garnishing

Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.

Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well. 

Serving

https://content.jwplatform.com/videos/J4VbKEXJ.mp4

Smooth creamy palak paneer made with fresh spinach leaves, cottage cheese, onions, herbs and spices.

If you ever thought making Indian Palak Paneer (or Spinach with Paneer) was complicated, here&#x27;s the recipe that will convince you otherwise. Delicious, nutritious, full-flavored, and super easy to make.

Garlic (chopped)

Ginger (chopped)

Jalapeño Peppers (chopped)

Onion (chopped)

spinach

Tomatoes (chopped)

Cumin

Cayenne Pepper ((adjust as needed))

Garam Masala

Turmeric

Kosher Salt

Water

paneer

Set pot to sauté and when hot, put in the oil. When the oil starts to shimmer, put in the garlic and ginger and chili, and sauté for a bit.

Dump all ingredients except paneer together and set to high pressure for 4 mins.

When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped. You'll probably have to tilt the pot a little to get your blender to work.

Gently mix in the paneer and serve

Pressure Cooker

Cook on high for 3 hours. Push the spinach down once so all gets moist.

When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped

Slow Cooker

This Vegan Palak Paneer recipe swaps tofu for cheese and turns Palak Paneer into a delicious, vegan version of a well loved Indian dish!

Vegan Palak Paneer Recipe

yeast

lemon

vegetable oil

cumin

cayenne pepper

baby spinach leaves

garlic (peeled)

ginger root, roughly chopped

chili

tomato (quartered)

sugar

coconut milk

Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag and add the nutritional yeast, lemon juice and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate up to 3 days, or overnight at minimum.

When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.

Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and saute for 4 to 5 minutes, until lightly browned.

Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.

Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.

30-minute Instant Pot recipe for Palak Paneer, or Saag Paneer, a popular Indian curry made with soft paneer cubes simmered in a flavorful spinach gravy.

Saag Paneer | Palak Paneer in Instant Pot

ghee

ginger (grated

garlic (chopped)

onion ((1 medium onion, chopped or sliced))

green chili ((optional))

turmeric powder

garam masala

coriander powder

cumin powder

kashmiri red chilli powder ((or Paprika))

baby spinach

water (adjust

paneer (cubed in 1/2 inch pieces (Costco or Indian grocery store))

butter ((optional))

Prep: Coarsely chop or slice onions, ginger and garlic.&nbsp; Chop paneer cubes in 1/2 inch cubes. Wash the baby spinach, if not pre-washed.&nbsp;

Turn on the Instant Pot on SAUTE (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions, ginger, garlic, chili, and sauté for about 1 minute, till onions turn translucent.&nbsp;

Add salt and spices and stir well. Add 1/2 cup water and use it to deglaze the pot.&nbsp; Add baby spinach with 1/2 cup water and close the lid.&nbsp; Hit 'cancel' and set pressure valve to SEALING position. Cook on Manual or Pressure cook for 0 minutes.

After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix.  If the quantity is less for blending, tilt the pot a bit.

Turn on SAUTE (medium). Stir in paneer cubes and simmer for 1 minute, till paneer cubes become soft. Turn off the Instant Pot.&nbsp; Stir in butter. This adds a silky smooth finish to the sauce, and gives it a gorgeous shine. Serve hot with cumin rice or naan. Enjoy!

Instant Pot Pressure Cooker

Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 

Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.&nbsp; Add sliced onion and green chili, and sauté for a minute.

Add salt, spices and stir well. Then, add 3/4 cup water, stir, cover the pan and cook for about 5-7 minutes on medium heat.

Open the lid and add 1/2 bag of baby spinach and stir to wilt, about 2 minutes. Add the remaining spinach and wilt for around 2 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 

Turn the heat back on to medium, add paneer cubes and simmer for 1 min, till paneer cubes become soft. Turn off the heat. Stir in butter, this adds a silky smooth finish to the sauce, and gives it a gorgeous shine.

Stove-Top Recipe

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