WEBInstructions. 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. Wipe out the skillet, heat 3 tablespoons ghee over medium heat.
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WEBInstructions. Heat the oil in a large skillet over medium high heat. Saute the onion and chili pepper until soft. Push the onion and chiil pepper to the side of the pan and add the cumin seeds. Stir the cumin seeds around in the middle for about a minute so they can crackle and pop and little bit on their own.
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WEBCool off and transfer the contents of cooker to a large pan. Let it cool and blend to smooth paste in batches. In the same cooker, add ghee, Cumin seeds, red chilly powder, turmeric powder. Transfer the blended paste to cooker and cook for another 15 min on slow flame or till the water from spinach is absorbed.
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WEBFill a medium bowl with ice and cold water. Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, 1 to 2 minutes. Drain, then transfer the spinach to the bowl of ice water until cold, about 5 minutes. Drain, discarding the water and ice cubes.
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WEBStep 1: Heat butter and add onion, ginger, garlic, and green chillies. Saute for 3-4 minutes until the onions soften (image 1). Step 2: Add tomatoes, turmeric powder, chili powder, and salt. Mix well and saute for 2 minutes (images 2 and 3). Step 3: Add the frozen spinach (image 4). Step 4: Add one cup of water.
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WEBHeat 1 1/2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan fry until golden brown, about 2 to 3 minutes. Sprinkle a small pinch of salt over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 minutes.
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WEBThaw frozen spinach at room temperature. Bring about 3 cups of water to boil. Add the chopped spinach and boil it for a minute. Drain the spinach and set is aside to cool. Next, cut paneer into bite size pieces and set aside. Rinse it in some water. Blend spinach, tomato, garlic, green chili and cumin seeds into a puree.
WEBHeat about a tablespoon of oil in a non-stick pan, and fry the paneer pieces in batches till lightly browned on all sides. Remove from heat and keep aside. Heat the remaining oil in the same pan and add in cumin seeds. Once they start to sizzle, add in the onions, ginger and garlic. Fry the onions, ginger and garlic till fragrant and lightly
WEB2. In the same pan, fry the onions, garlic, chilli, ginger, cumin, coriander until golden brown. 3. Add the spinach and cook for 6 or 7 minutes until cooked through. Stir well until the mixture becomes a smooth sauce. 4. Add the paneer back, along with the peas and garam masala. Cook on a low heat for 10-15 minutes.
WEBAdd 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 …
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WEBDump all ingredients except paneer together and set to high pressure for 4 mins. When done, use an immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped. You'll probably have to tilt the pot a little to get your blender to work. Gently mix in the paneer and serve.
WEBSoften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala. Temper the Spices: Heat oil in a large saucepan over medium …
WEBAdd salt as per taste. Add the cubed paneer to the pan and mix gently. Add water as required to adjust the consistency of the gravy. Cook the mixture on a low flame for 5-7 minutes till the paneer is cooked and the gravy becomes thick. Once done, remove from heat and serve hot with roti, naan or rice.
WEBFill a 5-quart pot halfway full with water and bring to a boil. Add the kosher salt, and then the spinach. Cook the spinach until wilted, about 2 minutes, and then drain. Lightly press down on the spinach, but don’t extract all the water. Add the spinach, tomato, and jalapeño to a blender and process until smooth.
WEBTransfer paneer to plate. Step 2 Add 1 tablespoon oil to skillet and heat on medium. Add onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until beginning to
WEBThen add 1/2 cup of water and cook until the mixture thickens. Now turn the heat to low, add the pureed spinach and mix well and cook until it begins to bubble for about 2 to 3 mins. Don't over cook. Add the paneer cubes and just let it simmer for 1 minute. Finally add the fresh cream and mix well.