Best Spinach Dhal With Paneer Recipes
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
SPINACH DHAL WITH PANEER
A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Boil lentils for 8-12 mins, then drain. Meanwhile, heat the oil in a pan and gently cook the garlic, ginger and garam masala for 2-3 mins. Reserve 2 tbsp of the coconut milk, add the rest to the pan with the lentils and simmer for 5 mins.
- Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.
- Stir spinach into lentil mix and gently cook until just wilted. Divide between bowls, then top with the paneer and reserved coconut milk. Scatter over coriander and serve with naan bread.
Nutrition Facts : Calories 896 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 4.25 milligram of sodium
PALAK PANEER (INDIAN SPINACH AND PANEER)
This is my mom's recipe. It's easy to make and tasty to enjoy.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
- Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
- Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
- Transfer spinach mixture to a blender or food processor; puree until smooth.
- Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 16.3 g, Cholesterol 17 mg, Fat 20.7 g, Fiber 5.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 586.3 mg, Sugar 3.5 g
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