Instructions Heat the oil in a large skillet and sauté the tofu cubes until they are golden brown on most sides. In the mean time, blend the spinach, tomato and coconut milk until smooth. Add the spices and salt to the skillet …
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Ingredients:chopped and washed leaves from 6 bunches of spinach300 gms of cottage cheese (I used 150 gms of cottage cheese and 150 gms of haloumi, it totall
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Method. 1. In a blender, add the soaked moong dal, chopped spinach, ginger, green chilies and garlic. Add some water and make a smooth batter out of it. 2. Take out the …
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If paneer is not cubed (most of the time it's a block), cut into ½ inch cubes and set aside. Place oil in a skillet with all spices and tomato puree. Cook on low until aromatic, about 2 minutes. Once you have heated all your spices, increase the heat to medium, add your spinach, and at least one cup of water.
You can use either fresh or frozen spinach for this. If you're using frozen, just break up the blocks of spinach a little. You can also mix up greens for this such as adding swiss chard, collard greens, or mustard greens. This would make it a saag paneer since Palak means spinach. It's actually very tasty that way.
Palak Paneer is very similar to Saag Paneer, but this recipe is slightly different, or so I was told while in India. In Hindi, palak means spinach, while saag is more general and means “greens” where a variety of different greens can be used. No matter what you want to call it, you’ll love the flavor.
If you don't have access to an Indian grocery store, there are some alternatives that you can use in place of the paneer cheese. Farmer's cheese, tofu, ricotta, cottage cheese, queso blanco and panela can also be used to impart that delicious creaminess!