Palak Paneer Recipe | Indian Cheese and Spinach Curry

Palak Paneer

Healthy and delicious Indian cheese and spinach curry.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Spinach /Palak - 1 bunch
2. Paneer - 200 to 250 gms
3. Cumin seeds - 1/4 tsp
4. Onion,finely chopped - 1 medium( approx 3/4 cup)
5. Ginger and garlic,crushed - 1.5 tsp
6. Green chilies,finely chopped - 1
7. Asafoetida - 1 pinch
8. Kashmiri chili powder - 1/2 to 3/4 tsp( according to taste)
9. Turmeric powder - 1/4 tsp
10. Coriander powder - 1 tsp
11. Tomato,finely chopped - 1 small( 1/4 cup)
12. Kasuri Methi - 1 tsp
13. Garam masala - 1/2 tsp
14. Fresh cream - 1 or 2 tbsp
15. Water - as required
16. Salt - to taste

Instructions:

Soak paneer in hot water until required.

Boil water in a pan and add washed spinach,cook for about 2 to 3 minutes. 

Transfer the cooked spinach to a bowl containing ice cold water.(This is done to stop the cooking and also to preserve the green color.)Drain and puree the spinach in a blender,keep aside. 

 

Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger,garlic and green chilies.

Saute until it turns golden brown.Next add asafoetida,kashmiri chili powder,turmeric powder and coriander powder.Saute for few seconds.

Now add finely chopped tomato and mix well.Cook until tomato turns mushy and oil starts to separate .

Next add the pureed spinach , crushed kasuri methi, required amount of water and salt to taste.Mix well and cook for about 5 to 7 minutes.

Now add drained paneer cubes, and cook for 1 or 2 minutes.Add garam masala and fresh cream,mix well and switch off the stove.

 NOTES

• You can  substitute fresh  cream with yogurt,if desired.
• Adjust the quantity of water according the consistency required.
• You can also shallow fry the paneer cubes,if desired.

Homemade Tandoori Masala ( Spice Mix)

Homemade tandoori masala spice mix

Tandoori masala mix , can be used in many tandoori preparations like Tandoori chicken,Butter chicken,Tandoori paneer,Tandoori Aloo and many more.
Prep Time: 5 minutes
Cook time: - minutes
Makes: 3/4 cups ( approx)
Ingredients:

1. Cumin seeds- 1/3 cup
2. Coriander seeds - 1/4 cup
3. Carom seeds/ Ajwain- 1/4 tsp
4. Fenugreek seeds- 1 tsp
5. Fennel seeds- 1/2 tsp
6. Black peppercorns-1 tsp
7. Cardamom- 5
8. Cloves- 5
9. Bay leaves- 2
10. Cinnamon stick- 1/2 " piece
11. Nutmeg powder- 1/4 tsp
12. Mace,ground- 1/2 tsp

Instructions:

Grind together all the ingredients to form a fine powder.Store in an airtight container and refrigerate.

It stays fresh for upto 2 months.

NOTES

• This masala mix  can be used in most of the tandoori preparations like Tandoori chicken,Tandoori Paneer,Tandoori aloo,chicken tikka,butter chicken,Paneer tikka ,etc.
  

PANEER BHURJI

Ingredients

1. Grated Paneer- 1 cup
2. Ginger -finely chopped- 1/2 tsp
3. Garlic -finely chopped- 1/2 tsp
4. Onion -chopped- 1 medium sized
5. Green chili-finely chopped-1 no
6. Red chili powder-1/4 tsp ( or to taste)
7. Turmeric powder-1/4 tsp
8. Coriander powder-1/2 tsp
9. Garam masala-1/2 tsp
10. Tomato-finely chopped- 1 small
11. Coriander leaves- chopped- 1 tbsp
12. Salt to taste
13. Oil

Directions

• Heat oil in a pan.Add ginger and garlic.Saute until raw smell leaves.
• Next add onion and green chilies.Saute until onion turns translucent.
• Reduce the flame to low and add red chili powder,turmeric powder,coriander powder and garam masala.Saute for few seconds and add chopped tomato.Cook until it is soft.
• Add grated paneer and salt to taste.Mix well until combined.( add few tbsp of water if required)
• Cover and cook for about 2 to 3 minutes.Remove the lid and stir well,cook for another 2 or 3 minutes.Garnish with chopped coriander leaves.

Notes:i used 1/2 tsp kashmiri chili powder instead of red chili powder.You can also add cooked(or frozen) green peas and chopped capsicum along with paneer, if desired.

PANEER BIRIYANI

Recipe source : Mariasmenu.com,You can find the original recipe here

Ingredients

For Paneer masala

1. Panner cubed- 250 gms
2. Cinnamon-1" piece
3. Cloves-3 nos
4. Cardamom- 3 nos
5. Onion sliced- 3 nos
6. Ginger paste- 1 tbsp
7. Garlic paste- 1 tbsp
8. Tomato- sliced-1 no
9. Yogurt-1/4 cup
10. Coriander leaves-3 tbsp
11. Cashewnut paste- 2 tbsp (see notes)
12. Salt to taste
13. Oil
14. Ghee

For Masala paste

1. Coriander powder-2 1/2 tsp
2. Turmeric powder-1/4 tsp
3. Chili powder-2 tsp
4. Fennel seeds-1/2 tsp
5. Water- as required

For rice

1. Basmati rice- 1.5 cups
2. Ghee-2 tsp
3. Water
4. Salt to taste

For garnishing and layering

1. Onion-sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 to 2 tbsp
4. Coriander and mint leaves-chopped- as required
5. Ghee- as required

Method

For preparing Paneer masala

• Soak paneer cubes in hot water until required.
• Combine all the ingredients for the masala paste(i.e coriander powder,turmeric powder,chili powder and fennel seeds)and grind to form a smooth paste.Keep aside.
• Heat oil/ghee in a pan and add crushed cinnamon,cloves and cardamom.Saute for few seconds.Now add onion and salt.Cook until onion turns golden brown in color.
• Now add ginger and garlic ,cook for 3 to 4 minutes.
• Add the prepared masala paste and cook for 2 to 3 minutes.Next add sliced tomato and cook until oil starts to separate ,or it starts to leave the sides of the pan.
• Add yogurt and coriander leaves and mix until combined.Add more salt if required.
• Now add paneer cubes ,cover and cook for 7 to 8 minutes.
• Add cashew nut paste and mix well.Cook for few more minutes.Keep aside.

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done, drain the excess water.Transfer cooked rice to a large tray and allow it to cool slightly.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and paneer masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and paneer masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

PANEER DO PYAZA

Recipe adapted from www.vahrehvah.com

Ingredients

1. Paneer- cubed- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion-chopped finely-2 medium sized
4. Turmeric powder-1/2 tsp
5. Ginger garlic paste- 2 tsp
6. Green chilies-cut into two-2 or 3 nos( or according to taste)
7. Kashmiri chili powder-1/2 to 1 tsp
8. Coriander powder-11/2 tsp
9. Tomato-roughly chopped- 1 medium sized
10. Capsicum - 1/2 of a small
11. Onion -cubed- 1 small
12. Kasuri methi/dried fenugreek leaves- 1/2 tsp
13. Water-as required
14. Roasted cashewnuts-4 to 5 nos( optional)
15. Fresh cream- 1 tbsp(optional)
16. Garam masala-1/4 tsp
17. Coriander leaves-chopped- 1 tbsp( optional)
18. Oil
19. Salt to taste

Method

• Soak paneer in hot water until required.
• Heat oil in a pan and add cumin seeds,let it splutter.
• Add chopped onion ,turmeric powder and salt,cook over low heat for 5 to 10 minutes or until onion turns golden brown.
• Add ginger garlic paste and saute for a minute.Add green chilies and mix well.
• Reduce flame to low and add kashmiri chili powder and coriander powder and saute for a minute.Add 1/4 cup water and saute until oil separates.
• Grind together chopped tomato and capsicum to a fine paste and add to this.Cook for about 5 minutes.
• Pour in required amount of water to achieve desired consistency.Bring it to a boil.
• Add cubed onion and crushed kasuri methi.Add salt as required.Mix well.
• Add drained paneer and bring it to a boil.
• Add coarsely powdered cashew nuts , fresh cream and garam masala.Mix well and cook for few more seconds.
• Garnish  with chopped coriander leaves.

KADAI PANEER

Ingredients

1. Paneer -cubed-1 cup
2. Onion -chopped -1 no
3. Garlic -chopped-1/2 tsp
4. Ginger -chopped-1 tsp
5. Green chilies -chopped-1 or 2 nos (according to taste)
6. Tomato-finely chopped-2 nos
7. Turmeric powder-1/2 tsp
8. Coriander powder-2 tsp
9. Kashmiri chili powder- 1 tsp
10. Cumin powder-1/4 tsp
11. Garam masala -3/4 tsp
12. Capsicum ,diced-1/2 of a medium sized 
13. Water-1/2 cup
14. Kasuri methi (dried fenugreek leaves)-1 generous pinch
15. Salt to taste
16. Oil

Method

• Soak paneer cubes in hot water until required.
• Heat oil in a pan and add onion,garlic,ginger and green chilies.Saute until onion turns translucent.
• Add chopped tomato and cook until tomato turns mushy.
• Now add turmeric,coriander,kashmiri chili,cumin ,garam masala powder and salt to taste, cook until oil separates. (or until the masala leaves the sides of the pan, in case you are using less oil)
• Add diced capsicum and cook for  1 or 2 minutes.
• Pour water and mix well.Bring it to just under a boil and add the drained paneer cubes and mix gently.
• Cover and cook for  4 to 5  minutes on medium low flame or until gravy thickens.
• Add crushed kasuri methi,stir gently and switch off the stove.Cover and keep aside for few minutes,before serving.

Note: You can also shallow fry the paneer cubes if required.

PANEER TIKKA MASALA & WHEAT NAAN

Ingredients

1. Paneer(cubed)-250 gms

For marinade

1. Ginger paste-1/2 tsp
2. Garlic paste- 1/2tsp
3. Garam masala-1/4 tsp
4. Kashmiri chili powder-1 tsp
5. Kasuri methi ( dried fenugreek leaves)-1/4 tsp
6. Yogurt-3 tbsp
7. Lemon juice-1/4 tsp
8. Salt to taste

For gravy/sauce

1. Onion(medium)-2 nos
2. Tomato (small)-2 nos
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Ginger (crushed)-1 tsp
6. Garlic(crushed)-1tsp
7. Kashmiri chili powder-1 to 1/2 tsp(according to taste)
8. Coriander powder-1 tsp
9. Turmeric powder- 1/4 tsp
10. Garam masala-1/4 tsp
11. Fresh cream-11/2 tbsp
12. Coriander leaves chopped-1 tbsp
13. Water-3/4 to 1 cup
14. Kasuri methi (dried fenugreek leaves)-1/4 tsp
15. Salt to taste
16. Oil

Method

• Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.(or you can shallow fry the paneeer pieces ,turning sides in between)
• In a blender,add chopped onion and tomato and grind to form a smooth paste.Keep aside.
• Heat oil in a pan ,add cumin seeds and let it splutter.Now add the bay leaf and saute for a few seconds.
• Add ginger ,garlic and tomato- onion paste.Add salt  to taste.Saute this over a medium flame for about 15 minutes or until oil separates.
• Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Saute this for at least 5 minutes(on a low flame)
• Pour 1/2 cup water and mix well.adjust the salt level and bring it to a boil.
• Add the baked paneer cubes and kasuri methi and mix well.
• Add more water if required .Cover and cook for 3 to 4 minutes.
• Now add cream and mix well.Cook for a minute and turn off the heat.
• Garnish with chopped coriander leaves and serve with naan or roti.

NOTE:For best results use Homemade garam masala

WHEAT NAAN
Ingredients

1. Whole wheat flour-1 cup
2. All purpose flour-1 cup
3. Instant dry yeast-1 tsp
4. Lukewarm milk-1/4 cup
5. Sugar-2 tsp
6. Yogurt-3 tbsp
7. Water-1/4 cup(approx)
8. Oil-1 tbsp
9. Salt to taste

Method

• Combine yeast,milk and sugar.Mix well and leave aside to rise.
• In a large mixing bowl,combine whole wheat flour,all purpose flour and salt.Make a well in the center and add the yeast mixture,yogurt ,oil and required amount of water to form a soft dough.
• Knead well for at least 5 to 10 minutes.Lightly brush the dough with oil.Cover and keep aside to rise until doubled.
• Lightly dust the working surface with flour.Take the dough and knead it well,and divide it into small balls.Roll each  dough ball into thin circle and cut it into two .Slightly pull one side of  this disc to form a tear drop shape.
• Sprinkle chopped coriander leaves or minced garlic on one side.And brush the other side with water.
• Heat a heavy bottomed pan and place the naan wet side down on the pan (it will stick to the pan)
• Let it cook for few seconds or until you see few small bubbles on top.Carefully tilt the pan upside down onto the flame  and cook the naan over direct flame until browned with few dark spots.Remove the naan with a spatula.
• Brush the naan with butter and serve with paneer tikka masala.

PANEER BUTTER MASALA

Ingredients

1. Paneer (diced)- 100gms
2. Tomatoes chopped finely-2 nos(large)
3. Onion chopped finely-1 large
4. Ginger and garlic paste-1 tbsp
5. Cashew nut -5to6 nos
6. Green chili (cut vertically)- 1no
7. Kashmiri chili powder-1-1 1/2tsp
8. Garam masala- 1 tsp
9. Kasuri methi(dried fenugreek leaves)-1/4 tsp
10. Ghee/butter
11. Yogurt- 2tbsp
12. Cream-1/4 cup
13. Salt to taste
14. Water

Method

• Puree the tomatoes and keep aside.
• Soak cashew nuts in water and grind it to form a smooth paste.Keep aside.
• Heat ghee/butter in a pan and shallow fry  paneer till it turns golden in color,turn sides in between,when all the sides are browned drain and keep aside.(you can also deep fry paneer if you wish to do so)
• Heat ghee in a pan and add chopped onion and saute till it turns golden brown.
• Add ginger garlic paste and cashew nut paste , saute till done.
• Add tomato puree ,and when it starts to boil add kasuri methi,chili powder and garam masala.
• Saute for a minute ,add yogurt and stir well.
• Add paneer and salt to taste. Cover and cook for 5 minutes on low flame.
• Now add cream and stir.
• Switch off the stove and add chopped coriander leaves and drizzle melted butter on top ,if desired.

(Note:You can also use fresh fenugreek leaves for this dish.I used almost 1/2 tbsp of freshly chopped ones)
Recipe:Vanitha pachakam