Palak Paneer Recipe By Tasty

EASY PALAK PANEER

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.

PALAK PANEER RECIPE | SPINACH PANEER

Steps:

• 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.
• Add them to a large pot of water. Rinse them well few times & 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 & 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.
• Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & 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 & 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 & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
• Serve palak paneer with naan, roti or Jeera rice.

PALAK PANEER RECIPE

Steps:

• 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.
• 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.
• 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.
• Then add the palak puree and mix well.
• 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'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.
• 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.
• 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.

EASY PALAK PANEER RECIPE - INSTANT POT

Steps:

• Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
• Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
• Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position.
• Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes. Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
• Using an immersion blender, blend the cooked ingredients to smooth puree. Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
• In the meantime, on the stove, make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir. Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.
• Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
• Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Sauté them together until translucent. Add chopped tomato and sauté until they mix well. Allow the tomato to cook for another 3-4 minutes until it softens.
• Add all the spices and mix well. Add the Spinach and water. Mix well. Cover and cook on medium flame for 5-7 minutes until the spinach is wilted. Turn off the heat.
• Using immersion blender, blend the mixture into smooth puree. Add little water if needed. Turn the heat back on. Stir in Paneer and cook for just 2 minutes. Turn off the flame.
• In the meantime, make additional tadka. Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
• Pour the sizzling tadka over the Palak Paneer. Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot Palak Paneer with naan or steaming hot Basmati Rice. A side of fresh cut onions and lemon wedges adds extra rustic charm to this meal. Enjoy !

ROSY'S PALAK PANEER

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.

PALAK PANEER CURRY - SPINACH PANEER RECIPE | HEALTHY PALAK PANEER | EASY SAAG PANEER RECIPE

Steps:

• To blanch spinach, heat water in a pot and add palak leaves. Take out after 2 minutes when spinach starts to wilt and add to ice cold water. Set this aside.
• To a pan, add in some oil. To this add cashew, ginger, garlic pods, green chillies and chopped onion. Sauté until the onions turn tanslucent. Now, add in chopped tomato. Add a little salt and sauté for a minute until they turn soft. Turn off the heat. Allow it to completely cool down and transfer to a blender.
• Now, drain out the spinach and add to the blender. To this add half a cup of water. Blend to a very smooth paste.
• Add oil/butter or ghee to a pan as per your preference. I'm using oil.
• To this add cumin seeds and a few dry red chillies.
• Once these get lightly toasted, add in some turmeric powder, red chilli powder, coriander powder and cumin powder.
• Give it all a nice mix for a few seconds so that they get lightly toasted in oil. Make sure not to burn them.
• Now, add the palak puree. Add in some water to adjust the consistency. Give it all a nice mix. Add in required salt to your taste.
• In a minute or 2 it starts to boil. Add in some powdered garam masala. Give it a mix.
• Add in the paneer cubes. Alternatively, you can also lightly shallow fry paneer in a little oil until light golden brown and then add.
• Gently fold in the gravy to cover the paneer and turn off the heat.
• At this stage, you can optionally add some cream or butter.
• Palak paneer curry is ready to be served with roti, naan, paratha or jeera rice.

THE PERFECT PALAK PANEER RECIPE BY TASTY

Steps:

• Blanch the spinach in salted, boiling water for one minute, then drain and transfer to a bowl with cold water.
• Once cooled, puree in a blender until smooth and remove.
• Heat some salted water and once it comes to a boil, switch off the gas and add the cubed paneer. Let it soak in the water till the time to be added to the gravy.
• Add all the ingredients of the gravy base to a blender and mix until smooth.
• Add the butter to a hot pan with some oil (optional) to stop it from burning. Once foaming, add the cashews, cumin seeds, finely chopped garlic, and bay leaves. Fry for a minute till aromatic.
• Add the blended gravy, along with all the powders and stir well. Simmer on low heat for 15 minutes till you see oil seeping from the sides. The onion-tomato gravy must smell fragrant by this point without any raw smell.
• Add the spinach puree and stir well to combine along with salt. Simmer on low heat for another 15 minutes until the rawness of the puree goes away and there is an intense gravy left.
• Add the cream and water as required to make it velvety along with the drained paneer cubes and fenugreek leaves. Simmer on low heat for another 5 minutes.
• Garnish with coriander leaves, sliced ginger, and a dollop of cream.
• Enjoy with naan bread or fluffy rice!

PALAK PANEER RECIPE BY TASTY

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!