One of the recipes that I had bookmarked to try that used paneer was this one for a palak paneer. Palak paneer is a dish that consists of the paneer which is cooked in a spinach, tomato and onion gravy with Indian spices. Now that I had my own home made paneer I was ready to try making the palak paneer. In this dish the paneer is fried until golden brown on all sides before being added to the spinach gravy to simmer and absorb all of the curries flavours. The palak paneer recipe is pretty easy to follow though I did end up running into one problem. My mini chop 'food processor' was not up to the task of truly pureeing the spinach and my spinach gravy ended up being a bit chunkier than I had been hoping for but it was still really tasty. The homemade paneer worked really well in the curry having absorbed all of the tasty flavours of the gravy and it added a great texture to the dish. I served the palak paneer with some freshly made still warm naan which was also addictively good! One thing that I noticed about the palak paneer was that the leftovers tasted even better the next day as the flavours had a chance to mingle and develop a bit more.
Palak Paneer
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon butter
2 cups paneer (cut into bite sized cubes)
1 tablespoon butter
1 teaspoon cumin seeds
1 onion (pureed)
2 green chillies (chopped)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 cup tomato (blanched, pealed and pureed or canned)
3 bunches spinach (trimmed, blanched and pureed or 1 10 ounce package frozen spinach, thawed and pureed)
1 teaspoon garam masala
salt and pepper to taste
1 cup water
1 tablespoon butter
2 cups paneer (cut into bite sized cubes)
1 tablespoon butter
1 teaspoon cumin seeds
1 onion (pureed)
2 green chillies (chopped)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 cup tomato (blanched, pealed and pureed or canned)
3 bunches spinach (trimmed, blanched and pureed or 1 10 ounce package frozen spinach, thawed and pureed)
1 teaspoon garam masala
salt and pepper to taste
1 cup water
Directions:
1. Melt the butter in a pan.
2. Add the paneer and fry until golden brown on all sides.
3. Let the paneer soak in warm water for 30 minutes.
4. Melt the butter in a pan.
5. Add the cumin, onion and chillies and saute until brown.
6. Add the garlic and ginger and saute until fragrant, about a minute.
7. Add the chili powder, coriander, turmeric and tomato puree and simmer for 5 minutes.
8. Add the spinach and simmer for 5 minutes.
9. Add the garam masala, paneer and water and simmer for 15 minutes.
1. Melt the butter in a pan.
2. Add the paneer and fry until golden brown on all sides.
3. Let the paneer soak in warm water for 30 minutes.
4. Melt the butter in a pan.
5. Add the cumin, onion and chillies and saute until brown.
6. Add the garlic and ginger and saute until fragrant, about a minute.
7. Add the chili powder, coriander, turmeric and tomato puree and simmer for 5 minutes.
8. Add the spinach and simmer for 5 minutes.
9. Add the garam masala, paneer and water and simmer for 15 minutes.
Similar Recipes:
Palak Dal
Butter Paneer Masala
Cashew Chicken Curry
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