Content
Love the popeye’s picture along with his fav spinach. Cook until tomatoes becomes mushy and oil oozes out. (See the coffee in microwave picture of the cooked tomatoes below-you must cook it like that). Do not add water without cooking the tomatoes well. Make sure to keep the flame low and not to cook for a long time .
I used three fresh thai chilis for the right amount of heat. Serranos will be much milder – but probably not as tasty. First time boiled the paneer as instructed.
- To blanch, add spinach along with a pinch of salt to boiling water.
- To blanch the spinach in a pan add water and bring it to a boil.
- Served with Nan and jasmine rice.
- Hi Aditi, we apologize for the late response but ghee adds a distinct aroma, flavor and richness to the recipe which oil just cant replicate.
- Palak paneer is only made with spinach as the base and is made with paneer cheese.
Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs. Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. I also have a professional background in cooking & baking.
Cooking
Heat 2 tablespoons oil in a large skillet. Add cumin seeds, and fry for a minute or so till the cumin seeds start to splutter. Add sliced garlic and ginger and saute till the garlic turns light golden. Add the green chillies, and then add the chopped onion, and saute for about 3 – 4 minutes till onions are light golden. I have just finished making up the sauce and it is AMAZING!
Use Caution When Blending Hot Ingredients
Add a few tablespoons of water if necessary, to blend it properly. This step can be done ahead and the spinach paste can be kept in the refrigerator for about 2 days. The last spice I add is kasoori methi, which is dried fenugreek leaves. They’re a bit of a specialty ingredient, but worth tracking down.
Comments On easy Palak Paneer
You can also add tofu in place of paneer if you want. Now add it to the pressure cooker, add 7-8 cloves of garlic and salt. Add 1 tbsp of oil and ginger-garlic paste in the non-stick pan. Very warm and pleasant spices with just the right amount of heat from 1 Thai chile. Add the cream, water and cubed paneer, and bring to a simmer. Add the chopped spinach and salt, and saute until wilted.
Indian Palak Paneer Spinach Curry
Second time boiled then flour and browned in butter. Browned looks nice but doesn’t seem to add much for me. Some restaurant versions also have a cinnamon stick and bay leaf – might try that next time. Pour 1 tablespoon oil in a thick-bottomed pan and turn the heat to medium. Pour the spinach into the pan.
Popularly it is also known as saag paneer in India. And you can make it at home very easily. If fresh spinach is not available, break the frozen spinach into chunks and add it to the prepared masala.
Add green chillies and grind until smooth puree. If required, add few tablespoons of water while grinding. Tip the spinach into a saucepan and pour over the water.
Festival Recipes
It doesn’t need to be the holidays to cook up a batch of sweet potatoes just like Grandma. Simply use one of these delicious sweet potato recipes, and you’ll be well on your way to enjoying a taste of nostalgia. If you enjoy Indian food please take a look at all the delicious recipes in“An Indian ThermoKitchen” Cookbook. Make sure you cool the spinach immediately after cooking to keep the beautiful green colour. Drain hot water and place into a cold water bath. Whilst we were in India the family and I took part in some Indian cooking classes.
