DirectionsStep1Pluck 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.Step2Add them to a large pot of water. Rinse them well few times & drain to a colander.Step3Allow the water to drain completely otherwise it will let out lot of moisture while cooking.Step4Heat 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 c…Step5Cool this completely. Blend this along with 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.Step6Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.Step7When the spices begin to sizzle, add onions and fry till they turn transparent to golden.Step8Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.Step9Then add tomatoes with salt. Saute until they break down and turn mushy.Step10Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)Step11Pour water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)Step12Lower 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.Step13Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.Step14Serve palak paneer with naan, roti, Basmati rice or Jeera riceIngredientsIngredients150 gramsPaneer (Indian cottage cheese)4 cupsPalak (spinach)2 tablespoonsOil (or half oil & half butter)2 Green Chilies (deseeded, less spicy kind)¾ cupOnions (fine chopped)½ cupTomatoes (deseeded & chopped or pureed, 2 small)¾ teaspoonGinger Garlic Paste (read notes for substitute)½ teaspoonSalt (use as per your taste)10 Cashewnuts (read notes for substitutes)¾ teaspoonGaram Masala (adjust to taste)½ teaspoonKasuri Methi (dried fenugreek leaves, skip if you do n't have)¼ cupWater (to blend spinach)¾ cupWater (to cook the gravy)3 tablespoonsCream (optional)0.12 teaspoonCumin Seeds (jeera, optional)2 Green Cardamoms (elaichi, optional)1 inchCinnamon (dalchini, optional)2 cloves(Optional)) ((laung)See moreNutritionalNutritional350 Calories30 gTotal Fat54 mgCholesterol13 gCarbohydrate739 mgSodium10 gProteinFrom indianhealthyrecipes.comRecipeDirectionsIngredientsNutritionalExplore furtherPalak Paneer – Indian Spinach Curry with Cheese …recipetineats.comAuthentic Palak Paneer Recipe - Cooking The Globecookingtheglobe.comPalak Paneer Recipe (Restaurant Style) - Spice Up The Curryspiceupthecurry.comEasy Palak Paneer - Allrecipesallrecipes.comPalak Paneer - Traditional Indian Recipe 196 flavors196flavors.comRecommended to you based on what's popular • Feedback
Palak Paneer Recipe (Spinach Paneer)
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WEBJan 14, 2020 · Sprinkle a small pinch of salt over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 …
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WEBNov 30, 2021 · Cool 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 …
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WEBSep 11, 2013 · Instructions. Heat the oil in a large skillet over medium high heat. Saute the onion and chili pepper until soft. Push the onion and chiil …
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WEBOct 29, 2020 · Add kasoori methi, garam masala, paneer cubes, and milk. Mix everything and cook for 1-2 minutes and then switch off the gas. …
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WEBJul 30, 2019 · Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes. Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, …
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WEBApr 25, 2021 · Step by step guide of easy palak paneer recipe. 1. The ultimate blanching process. Rinse the spinach leaves thoroughly in a clean water bowl. Boil 4 cups of water in a pan. Add the spinach leaves in the …
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WEBMar 9, 2016 · This Palak Paneer recipe is a breeze to whip up. Here are the easy steps: Sautée onions and garlic. Quickly blanch the spinach. Puree the blanched spinach with chile, garlic, and ginger. Simmer the …
WEBJan 5, 2007 · Soften 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 …
WEB5 days ago · Step 3. Fill 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 …
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 salt and pepper. Pan-sear the paneer or crispy tofu until golden and crispy, …
WEBFeb 25, 2023 · Next, heat 1 tbsp of oil and 1 tbsp of butter in a pan. Then, add cumin seeds, chopped onion, ginger, garlic, and green chilies. Saute the mixture for a minute and then …
WEBApr 24, 2023 · Remove from heat and cool slightly, about 5 minutes. Transfer spinach mixture to a blender and blend until smooth. Set aside. Heat remaining 1 tablespoon …
WEBFeb 22, 2024 · Pour freshly-boiled kettle water over the paneer and allow to soak whilst you make the rest of the curry. Heat 2 tablespoons of ghee, butter or oil in the pan you used for frying the paneer and add the garlic, …
WEBMay 24, 2023 · 2) Let it cook for exactly 4 minutes. 3, 4) With the help of a pair of tongs take all the leaves out and add into the ice-cold water immediately to stop the cooking process. This ensures the spinach …