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Thursday 27 November 2014

Indian Vegetarian Dishes Palak Paneer

Indian Vegetarian Dishes Palak Paneer Biography

Source(google.com.pk)
Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares yummy curry by cooking deep fried paneer cubes in healthy spinach gravy, which is sautéed with finely balanced curry spices in aromatic ghee. Additionally, this recipe uses milk cream to bring in rich creamy texture. Serve this spinach paneer curry with equally delicious paneer paratha for scrumptious meal.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 servings
39
Print Recipeइस रेसिपी को हिन्दी में पढ़े
Ingredients:
1 large bunch or 4 cups chopped Spinach (Palak)
1/2 cup Paneer (cubed into 1/2-inch pieces)
4-5 cloves crushed Garlic
1/2 inch Ginger, finely chopped
1-2 small Green Chillies, seeded and chopped
1 large Onion, finely chopped
3 tablespoons Fresh Cream
1/4 teaspoon Garam Masala (optional)
1 teaspoon Lemon Juice
1 teaspoon Kasuri Methi (Dry Fenugreek Leaves)
1/3 cup + 1/4 cup Water
2 tablespoons + for deep frying Oil or Ghee
Salt

Directions:
step-1
Clean and wash spinach in water to remove any soil or impurities. Blanch the spinach by boiling it in salted water for 2 minutes.
step-2
Drain it using big perforated spoon or strainer.
step-3
Immediately transfer drained spinach in to cold water for a minute.
step-4
Drain water and blend blanched spinach with ginger, green chillies and 1/4 cup water using mixer and make a puree.
step-5
Heat oil or ghee in pan. Deep fry paneer cubes over medium heat until they turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.
step-6
Heat 2 tablespoons oil or ghee in another medium size pan, add finely chopped onion and sauté on low heat until it turns light brown or translucent. Add crushed garlic and sauté for 20-25 seconds.
step-7
Add spinach puree, garam masala and salt; Stir and cook for couple of minutes.
step-8
Add 1/3 cup water; mix well and bring it to boil over low heat. Stir occasionally in between.
step-9
When gravy starts to boil, add fried paneer cubes and cook for 3-4 minutes.
step-10
Add lemon juice, kasuri methi and mix well. Turn off the heat and mix milk cream.
l_step
Transfer it to serving bowl. Serve hot with tandoori roti, plain paratha or butter naan.

Tips and Variations:
Make best palak paneer with tofu by adding deep fried tofu cubes. If paneer cubes are not available and you still want to enjoy goodness of this Punjabi curry, then prepare it with only tofu cubes.
If you want to have very soft paneer that mixes well with gravy of palak, then soak them in hot water for 10 minutes after deep frying.
Add milk cream only after turning off the heat as it may curdle if added before.
Add more water in step-7 and adjust seasoning according to taste to make more amount of gravy in curry.
This simple and easy recipe uses deep fried paneer cubes to improve the flavor and texture of curry. However, you can avoid deep frying them to reduce the calories of a dish.
Add 1/4 teaspoon crushed kasuri methi (dried fenugreek leaves) in step 7 to give a nice flavorful punjabi touch to curry.
Taste: Creamy and spicy
Serving Ideas: Apart from serving tasty Punjabi palak paneer gravy with various Indian breads, it can also be enjoyed with steamed rice or jeera rice and boondi raita.

Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.

Serves 4.

Palak Paneer Recipe by ManjulaIngredients:

1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
1/3 lb paneer
2 medium tomatoes, pureed
1 teaspoon chopped ginger
1 teaspoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder
1 tablespoon oil
1/2 teaspoon cumin seed (jeera)
Pinch of asafetida (hing)
1/2 teaspoon salt, or to taste
2 tablespoons of whole wheat flour
1/3 cup heavy cream
1/2 tomato thinly sliced to garnish
Method:

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with heavy cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.
Suggestion

You can replace the heavy cream with 1 1/2 cups of milk.