Wednesday, Mar 29th

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Palak Paneer



Ingredients


½ gallon milk for paneer

1 tablespoon white vinegar

1 pound frozen cut spinach

1 medium onion

1- 8 oz canned tomatoes peeled and diced.

1 tablespoon grated ginger

2 cloves of garlic, peeled and diced or pressed in garlic press

2 teaspoon garam masala

½ teaspoon red chilli powder or paprika powder

1 teaspoon dhania powder

½ teaspoon cardamom powder

4 tablespoon oil

¼ teaspoon mustard seeds

½ teaspoon turmeric powder

Salt to taste (1 – 1 ½  teaspoon)


Make fresh Paneer

Boil milk in a thick bottomed vessel.

When the milk is boiling, add the white vinegar as required until curds and whey separate.

Take the vessel off of heat and let the curds settle and cool.

Drain most of the whey.

Take Kitchen paper towel (use cheese cloth if kitchen paper towels are unavailable). Use the variety that is advertised as strong and doesn’t tear easily when wet. Make sure you have at least 3 layers of paper.

Keep the paper on a plate and pour the curds into the paper.

Fold the paper so that the paneer or the curds are of desired thickness.

Fill the empty milk vessel with water and place it on the paneer to press out the water.

Remove the water from the plate.

Open the paper and cut the paneer in cubes.

Add fresh paneer to palak paneer.


Now prepare the Palak


Microwave the frozen spinach for 5 minutes on high to thaw.

Chop onion and tomatoes in the food processor. Keep them separate, do not mix them.

Chop the thawed spinach in food processor.

In a wok or Kadai, heat oil and pop the mustard seeds.

Add the turmeric powder.

Add the chopped onions and sauté for a few minutes.

Add tomatoes and sauté until the liquid is reduced.

Add the ginger and garlic and mix

Add garam masala, paprika, dhania powder. Mix well.

Add the chopped spinach and mix well.

Cover with a lid and reduce heat. Cook for 15 minutes or until the green color of the spinach changes.

Add water for desired consistency.

Add the cardamom powder and salt and mix well.

Add the fresh paneer just before serving. This will keep the fresh paneer from crumbling and the paneer is very soft and fresh to eat.


Eat with Naan or Roti or Rice


Tip: substitute with fresh washed and cut spinach and canned tomatoes with 3-4 fresh tomatoes.

Use blender instead of food processor if a smoother consistency.

White vinegar creates smaller curds that bind with each other well. Using lime or lemon juice creates larger curds that often crumble.

Vegans substitute the paneer with extra-firm tofu. Cut the extra-firm tofu into cubes and bake them for 15 minutes at 350 F or fry them in oil to prevent them from crumbling.

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