Best 6 I Love Palak Paneer Spinach And Cheese 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!

SPINACH AND CHEESE CURRY (PALAK PANEER)

Steps:

• If you are using fresh spinach leaves, blanch. To blanch the spinach, bring a large pot of water to a rolling boil. Drop spinach leaves in the pot and cook for 2 minutes. Remove from heat and drain the water.
• If you are using frozen spinach leaves, steam. To steam the spinach, bring a large pot of water to boil. Put frozen spinach in a colander or steamer and place inside the pot. Cover and steam for 8 to 10 minutes. Remove from heat.
• In a blender, combine onion, ginger, chili and half of the spinach with 1/2 cup of water. Blend to a smooth paste.
• Heat oil in a deep, heavy bottomed saucepan on medium. Add bay leaf, cinnamon and peppercorns. When the spices start sizzling, add the onion-spinach paste. Sauté and cook for two minutes until the mixture starts becoming richer and darker in colour. Reduce heat to low.
• Blend the remaining spinach with 1/2 cup of water to a smooth paste. Add this to the saucepan. Add cumin, salt and nutmeg. Add the paneer. Cover and cook for 20 minutes, stirring every now and then to make sure the curry doesn't stick. Feel free to add a bit of water if you think the curry is becoming too thick.
• Adjust seasoning, add cream and chaat masala (if using) and cook for 5 more minutes. Remove from heat and serve hot with naan bread or rice.
• My Notes -
• Indian restaurants usually deep fry the paneer cubes before adding to the curry. This tastes sensational and must be tried at least once. If you would like the smokey flavour of the paneer but want a healthier option, grill the paneer on a griddle or hot plate before adding to your curry.
• This dish is also great as a chunky dip served with poppadums at an Indian banquet.

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.

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.

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.

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.