Spinach Dhal With Paneer Recipes

PALAK PANEER (INDIAN SPINACH AND PANEER)

Palak Paneer (Indian Spinach and Paneer) image

This is my mom's recipe. It's easy to make and tasty to enjoy.

Provided by International Recipes

Categories Trusted Brands: Recipes and Tips

Time 50m

Yield 2

Number Of Ingredients 14

Ingredients

cooking spray
½ pound paneer, cubed
2 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 ½ cups water
1 (10 ounce) package fresh spinach
1 large tomato, diced
3 cloves garlic
2 dried red chile peppers, or to taste
1 tablespoon chopped fresh ginger root
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 pinch salt to taste

Steps:

Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
Transfer spinach mixture to a blender or food processor; puree until smooth.
Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 16.3 g, Cholesterol 17 mg, Fat 20.7 g, Fiber 5.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 586.3 mg, Sugar 3.5 g

INDIAN DAHL WITH SPINACH

Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

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