Palak Paneer Spinach Curry Recipes

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Steps:

• Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
• Add 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 water, cook again until wilted. Repeat until all the spinach is wilted.
• Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
• Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
• Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
• Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
• Serve over basmati rice with fluffy, chewy homemade naan on the side!

PALAK PANEER CURRY

Steps:

• Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
• Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
• Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
• Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
• Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

PALAK PANEER (CURRIED SPINACH)

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
• Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
• Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
• Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

PALAK PANEER (SPINACH CURRY)

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
• Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
• Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

Steps:

• Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
• Add lemon juice and spinach: cook, stirring, until wilted.
• Blend or process spinach mixture until smooth, return to pan, stir in cream.
• Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
• Serve on steamed rice.