Best Indian Spinach Curry Palak Palya Recipes

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Palak Paneer - Indian Spinach Curry with Homemade Fresh Cheese image

Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

Provided by Nagi

Number Of Ingredients 17

Ingredients

1 batch homemade Paneer ((Indian fresh cheese; recipe linked below))
30g / 2 tbsp ghee or unsalted butter ((for pan frying, Note 2))
30g/2 tbsp ghee or unsalted butter ((Note 2))
1 1/2 onions (, finely chopped (brown or yellow))
1 tsp fenugreek seeds (whole) ((Note 3))
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt (, kosher/cooking salt (if using table salt, reduce by 1/4 tsp))
1/4 tsp black pepper
2 garlic cloves (, finely chopped)
2 tsp ginger (, finely grated (20g))
2 tomatoes (, peeled, seeded and diced (Note 4))
1 green chilli (, finely sliced (cayenne, Note 5))
700g/ 1.4lb fresh spinach leaves (English spinach) (, thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6))
1/4 cup water
1/3 cup + 1 tbsp cream ((pure, heavy or thickened))
1 tbsp lemon juice

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!

Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

PALAK PANEER (CURRIED SPINACH)

Palak Paneer (Curried Spinach) image

Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices.

Provided by maliland

Categories World Cuisine Recipes Asian Indian

Time 1h4m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 tablespoon minced garlic
3 whole cloves
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon red chile powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
½ cup water
½ teaspoon tomato paste
2 (5 ounce) packages baby spinach
1 ½ cups cubed paneer (Indian cheese curd)
¼ cup heavy whipping cream

Steps:

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 9.3 g, Cholesterol 33 mg, Fat 23.3 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 704.1 mg, Sugar 1.9 g

PALAK PANEER (SPINACH CURRY)

Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g