Creamy Spinach Malai Palak Recipes

CREAMY PALAK (SPINACH)

Steps:

• Cook the first 7 ingredients in one cup water for about 10 minutes.
• When little cold, puree in a blender, adding more water as needed.
• Heat the oil in a pan on medium heat.
• Saute the garlic and the spices.
• Add cream cheese and spinach.
• Cook for 10-15 mins.
• to desired consistency.
• Note: Add firm tofu pieces if desired.

PALAK PANEER RECIPE | SPINACH PANEER

Steps:

• Pluck 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.
• Add them to a large pot of water. Rinse them well few times & drain to a colander.
• Allow the water to drain completely otherwise it will let out lot of moisture while cooking.
• Heat 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 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.]
• Cool this completely. Blend this along with ¼ cup 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.
• Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
• When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
• Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
• Then add tomatoes with salt. Saute until they break down and turn mushy.
• Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)
• Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
• Lower 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.
• Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
• Serve palak paneer with naan, roti or Jeera rice.

CREAMY SPINACH (MALAI PALAK)

Steps:

• Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
• Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
• Add the chopped spinach, sugar, salt and mix well on high heat.
• Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
• Mix in the cream.
• Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.