How do i make palak paneer?!
How do i make palak paneer?
I always get this wonderfull food in the ethnic isles , I was wondering if anyone had a recipie so i could make it myself
Answers: http://www.sanatansociety.org/indian_veg... PALAK PANEER
Ingredients:
2 pounds spinach
2 tbsp oil or melted ghee
1 tsp cumin
1 tsp chili powder
1 tsp garlic, chopped
1 tsp ginger, chopped
1 large finely chopped onion
2 tsps chickpea flour
1 pound baby spinach
1 tsp salt
1 pound paneer cut into small cubes
1 cup full cream
Method:
Wash and clean the spinach. Trim the stems. In a Large Pan Boil the water add the spinach and blanch for couple of minutes.
Drain the water from spinach using a sieve or colander. Chop and make a fine paste using the food processor. Wash, clean and chop baby spinach, keep aside.
Heat oil in a pan, add cumin when it starts to crackle add garlic and stir fry until golden brown, add onion, ginger and saute until light brown, then add chickpea flour and mix well to avoid lumps, stir fry until oil leaves the sides of pan, then add minced spinach, chopped baby spinach, salt, chili powder and paneer, cover and let it simmer for 10 minutes on low heat. finish with cream and serve hot with tandoori roti or rice. www.tarladalal.com/ViewContrib...
www.bawarchi.com/contribution/... INGREDIENTS:
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh
ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander 1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
DIRECTIONS:
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste. Directions -
1. In a microwave safe dish, add 1 bag(16oz pkt) of chopped, frozen spinach and 1/3 rd pkt(16oz pkt) of frozen cut broccoli, 1/2tsp of turmeric and very little water and microwave on high till the broccoli is soft and tender. Use a hand blender and blend to a smooth paste. Keep aside.
2. In a wok, add 2 tsps oil, once it is hot, add 1 med. finely chopped in the food-processor, onion and cook till it becomes translucent.
3. Add 2 tsps of Ginger & Garlic paste and saute till the onions get golden.
4. Add in 2 medium pureed tomatoes and cook till the mixture leaves oil.
5. Add in cubed paneer and saute lightly and very gently making sure the paneer does not break.
6. Add in the Spinach and Brocolli mixture, add powdered spices - salt(to tsate), red Chili powder( To tsate), Garam masala( 2tsp), Coriander Powder (1tsp), Cumin powder(1tsp) and mix well but gently.
7. Bring to a boil and then add in 1/2 cup cream(whole or low fat)
8. Serve and ENJOY!!! This is a Punjabi Dish and this recipe is the most authentic - restaurants use too cream in Palak Paneer but in Punjab they use ghee or butter and flavor it from the cream that would form on top of yogurt.
Spinach and Paneer - Palak Paneer Punjabi Style
Serves 4 to 6
Ingredients:
1 bunch of spinach trimmed, washed
2 green chillies chopped
2 cup paneer cubes fried
2 tablespoon ghee
1 teaspoon cumin seeds
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
salt to taste
1 tablespoon lemon juice
1 tsp. Garam Masala
2 tablespoon cream or 1 tbsp. butter
a dollop of yogurt optional for garnish
Method:
Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and chop fine.
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili.
Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer for 5 minutes. Put off the heat and mix in the cream or 1 tbsp butter.
Garnish with a dollop of yogurt.