Absolutely Perfect Palak Paneer Recipe

Ingredients

6	tablespoons	olive oil
8	ounces	ricotta cheese	or panner (Indian fresh cheese)
4	x	cilantro leaves	fresh
1	large	tomato	quartered
3	pounds	spinach	torn
3/4	cup	yogurt	or sour cream
1	teaspoon	turmeric	ground
1	teaspoon	coriander	ground
2	teaspoons	cumin	ground
1/2	cup	onion	finely chopped
2	x	chile pepper	dried and red
1	tablespoon	ginger root	fresh and grated
2	cloves	garlic	chopped
1	x	sea salt	to taste

Directions

In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown.
Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess).
Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total.
Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste).
Blend for 15 to 30 seconds, or until the spinach is finely chopped.
Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach.
Cook for 10 minutes on low heat.
Season with salt to taste. 

 


 

 


 

Rosy Palak Paneer Recipe

 

 


 

 


 

Tarla Dalal Palak Paneer Recipe

2 Tbsp. butter
1 tsp. fenugreek (methi) seeds
¼ cup + 1 cup onions, chopped
1” piece of ginger
7 cloves garlic
2 Tbsp. cashews
1 Tbsp. oil  
2 ½ cups paneer, cut into cubes
¼ cup onion, diced
1 tsp. chili powder
2 cups fresh tomato puree (approx. 4 medium tomatoes)
1 tsp. cumin seed powder
½ tsp. garam masala
½ cup water  
¼ cup frozen green peas
1 Tbsp. honey
¼ cup milk
¼ cup cream
Salt to taste
Heat the butter in a large pot.  Add the fenugreek seeds and ¼ cup of onion.  Cook until the onions are lightly browned.  Remove from the pot and set aside.
Place 1 cup of the onions, ginger, garlic and cashew nuts in a food processor and grind into a paste.  Heat the oil in a large pot on medium-high heat, add the paste and cook until it is lightly browned.  Add the chili powder and tomatoes, cooking for about 5 minutes.  Add the cumin, garam masala and water and cook until the oil separates and floats to the top.
Add the browned onion mixture along with the peas, honey, milk, cream and paneer.  Add salt to taste.  Cook until it comes to a boil and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

punjabi palak paneer recipe

Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
Paneer - 7 oz or 200 g
Oil – 3 tbsp
Onions – 2 med, minced
Ginger – 1″ pc, minced
Garlic – 4 cloves, minced
Water – 1/2 cup
Tomatoes – 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Red Chili Powder – to taste
Salt - to taste
Turmeric Powder – 1/4 tsp
Heavy Whipping Cream – 8 tbsp or to taste
Milk – to taste (optional)
Method:

1. Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
2. Blend cooked Spinach to desired texture (avoid over-blending).
3. Heat 2 tbsp Oil in a medium non-stick pan on high heat.
4. Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
5. Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
6. Add in the Tomates, cover and cook till the oil seperates from the mixture.
7. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
8. While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
9. In a non-stick frying pan, heat the remaining 1 tbsp Oil.
10. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
11. Remove from the pan into a plate with paper towel to soak the excess oil.
12. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
13. Meanwhile, once the Masala is prepared, add in the mashed Spinach.
14. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
15. Mix well and cook for 3-5 minutes.
16. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
17. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
18. Mix gently and serve hot.
19. Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.