Frozen Palak Paneer Recipe

Indian Palak Paneer (Low Carb & Keto) No Bun Please

WEBJul 14, 2018 · Instructions. Drain excess water from spinach and place in a blender with sour cream. Use excess water as needed, just to make …

1. Drain excess water from spinach and place in a blender with sour cream. Use excess water as needed, just to make sure spinach is pureed. Set aside.
2. If paneer is not cubed (most of the time it's a block), cut into ½ inch cubes and set aside.
3. Place oil in a skillet with all spices and tomato puree. Cook on low until aromatic, about 2 minutes.
4. Once you have heated all your spices, increase the heat to medium, add your spinach, and at least one cup of water.

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The BEST Homemade Palak Paneer Recipe Feasting At …

WEBDec 20, 2018 · Instructions. In a large skillet, (a non-stick works great here) heat a few tablespoons oil or ghee and season the oil generously with …

1. In a large skillet, (a non-stick works great here) heat a few tablespoons oil or ghee and season the oil generously with salt and pepper. Pan-sear the paneer or crispy tofu until golden and crispy, and set it aside, covered with foil.
2. Wipe out the skillet, heat 3 tablespoons ghee over medium heat. Add onion, ginger, garlic and chilies, and sauté until deeply golden and fragrant, stirring often, about 15 minutes, taking your time here.
3. Add the spices (coriander, cumin, garam masala and mustard seeds) and sauté 2-3 more minutes. Add the frozen spinach and cup of water, lower heat and simmer uncovered until the spinach is just thawed.
4. Place this in a blender, (see notes) topping it with the yogurt and cashews. Add the salt and sugar. Blend well, until silky smooth. If the mixture is too dry to blend, add just enough water to get the motor going. Taste, and adjust the heat by adding a little cayenne if you want more of a kick. Add a squeeze of lemon if you want it tangier.

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