Recipe

Palak Paneer Recipe

Add Step-by-Step Photos	Keni / All my dishes 11 months, 4 weeks ago Another cooperative work with my boyfriend...Palak Paneer is a traditional Indian dish, but, the way he was served it while in India was different than any recipe we found. So, this will have the traditional flavors, but a different, more visually appealing, preparation and presentation.... More Prep:10m Cook:20m Servings:4	Keni
	spicy indian curry vegetarian

The curds separating

the paneer cubes in

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Fans

chefelaine

misslizzi

aprasad

tequila12

trigger

sharyl4

refugeesre

Ingredients

1lb fresh spinach, chopped

8oz Paneer*(recipe follows, or, semi firm tofu can be substituted), cubed

3T olive oil

1T butter

1 onion, diced

4-6 cloves garlic, minced

2 large tomatoes, diced(or sub 14oz can, partially drained)

2tsp ground cumin

1-2T fresh ginger, grated(or 1T ground)

2t pepper flakes, or powder, or to taste

1t turmeric

1t coriander

2-3T cream, half and half, or milk(optional)

Directions

Heat olive oil in large stir fry pan, or wok over medium heat. Add onion.

Cook about 3 minutes, alone.

Add butter, garlic, cumin, pepper, turmeric and coriander

Add paneer cubes and carefully brown on all sides.

Remove from pan.

Add spinach, tomatoes and ginger to pan and toss while cooking down

If using cream, add now, and stir just to combine.

Add cheese back to pan and toss til warmed

**Here's a simple recipe for Paneer:

1q whole fat or 2% milk

juice from 2 lemons

salt and cumin(about 1tsp or so, each, maybe a bit more salt)

Heat milk, salt and cumin over medium heat and simmer for about 5 minutes, stirring often.

Remove from heat and add lemon juice, 1/2 lemon at a time, stirring constantly. Curds will separate from whey while stirring. It will take on a cottage cheese type consistency.

When whey is only slightly cloudy and curds are defined, pour into cheesecloth over large bowl/dish to strain.

When mostly done draining, and cooling, carefully squeeze out as much of the liquid as you can, and mold curds into "block" type shape.(think "cream cheese":)

Place in shallow bowl, then cover the cloth covered cheese block with heavy object(I used my cast iron dutch oven).

Let rest, there, a couple hours, til all that's gonna come out is out :)

Refrigerate at least several hours before using in a recipe such as above...the longer it sets, the firmer it will be

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Comments

trigger 11 months, 4 weeks ago said:
I already know how t6o make Paneer and I like the rest of the recipe so it will not be hard t put this together.
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chefelaine 11 months, 4 weeks ago said:
YUMMMMMM!!! Thanks, and HIGH FIVE! :+D

justjakesmom 11 months, 4 weeks ago said:
I can totally appreciate this recipe, although it's not something I will probably make (just not my (or hubby's) type of food. I do respect the authenticity of it. Good one, Keni. :*)

misslizzi 11 months, 3 weeks ago said:
Absolutely Gorgeous!!! Indian food is just one more culinary area that intimidates me. When I crave it, I always end up eating out or simply ordering take-out. But THIS, this recipe, I MUST try! Thanks for terrific photos, too.

aprasad 7 months, 2 weeks ago said:
I really liked this recipe and so did my 3 boys ( husband, 2 son's) thank you so very much.

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