Indian Curried Spinach Dip Recipes

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Steps:

• Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
• Add garlic and ginger, cook for 2 minutes.
• Add the tomato and chilli, cook for 3 minutes on a medium heat.
• Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
• Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
• Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
• Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
• Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
• Serve over basmati rice with fluffy, chewy homemade naan on the side!

SPINACH AND CHEESE CURRY (PALAK PANEER)

Steps:

• If you are using fresh spinach leaves, blanch. To blanch the spinach, bring a large pot of water to a rolling boil. Drop spinach leaves in the pot and cook for 2 minutes. Remove from heat and drain the water.
• If you are using frozen spinach leaves, steam. To steam the spinach, bring a large pot of water to boil. Put frozen spinach in a colander or steamer and place inside the pot. Cover and steam for 8 to 10 minutes. Remove from heat.
• In a blender, combine onion, ginger, chili and half of the spinach with 1/2 cup of water. Blend to a smooth paste.
• Heat oil in a deep, heavy bottomed saucepan on medium. Add bay leaf, cinnamon and peppercorns. When the spices start sizzling, add the onion-spinach paste. Sauté and cook for two minutes until the mixture starts becoming richer and darker in colour. Reduce heat to low.
• Blend the remaining spinach with 1/2 cup of water to a smooth paste. Add this to the saucepan. Add cumin, salt and nutmeg. Add the paneer. Cover and cook for 20 minutes, stirring every now and then to make sure the curry doesn't stick. Feel free to add a bit of water if you think the curry is becoming too thick.
• Adjust seasoning, add cream and chaat masala (if using) and cook for 5 more minutes. Remove from heat and serve hot with naan bread or rice.
• My Notes -
• Indian restaurants usually deep fry the paneer cubes before adding to the curry. This tastes sensational and must be tried at least once. If you would like the smokey flavour of the paneer but want a healthier option, grill the paneer on a griddle or hot plate before adding to your curry.
• This dish is also great as a chunky dip served with poppadums at an Indian banquet.

CURRIED SPINACH DIP

Steps:

• Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
• Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

EASY INDIAN CURRY DIP

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.