Best 2 Palak Paneer Spinach Curry Recipes

**Exotic Indian Cuisine: A Culinary Journey to Palak Paneer and Other Delights**

In the realm of Indian cuisine, a myriad of delectable dishes await eager palates, each offering a unique symphony of flavors, textures, and aromas. Among these culinary treasures, Palak Paneer stands out as a vibrant and flavorful vegetarian delight, captivating taste buds with its vibrant green hue and harmonious blend of spinach, paneer cheese, and aromatic spices. Embark on a culinary adventure as we explore the intricacies of this beloved dish and uncover the secrets behind its irresistible charm. Additionally, we will delve into a collection of equally enticing recipes that showcase the diversity and richness of Indian cuisine, promising an unforgettable gastronomic experience. From the creamy depths of Kadai Paneer to the tangy allure of Tamarind Rice, each recipe promises to transport you to the vibrant streets of India, where culinary artistry meets heartfelt hospitality.

Here are our top 2 tried and tested recipes!

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

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

I Love Palak Paneer (Spinach and Cheese Curry) image

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

Provided by Karen Elizabeth

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large onion, chopped finely (200 gr)
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed and chopped coarsely
180 ml cream
200 g paneer cheese, cut into 2 cm pieces

Steps:

Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
Add lemon juice and spinach: cook, stirring, until wilted.
Blend or process spinach mixture until smooth, return to pan, stir in cream.
Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
Serve on steamed rice.

Tips:

Use fresh spinach: Fresh spinach has the best flavor and texture for palak paneer. If you can't find fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using.
Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
Use a good quality paneer: Paneer is a key ingredient in palak paneer, so it's important to use a good quality paneer. Look for paneer that is fresh and has a firm texture.
Adjust the spices to your taste: The amount of spices in palak paneer can be adjusted to your taste. If you like a spicy dish, add more chili powder or cayenne pepper. If you prefer a milder dish, use less.
Serve palak paneer with rice or naan: Palak paneer is traditionally served with rice or naan. You can also serve it with other Indian breads, such as roti or paratha.

Conclusion:

Palak paneer is a delicious and healthy Indian dish that is easy to make at home. It can be made with a variety of spices to suit your taste, and it can be served with rice or naan. Whether you are a vegetarian or meat-eater, palak paneer is a great dish to try.