{"id":2224,"date":"2016-03-02T16:34:54","date_gmt":"2016-03-02T16:34:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2224"},"modified":"2021-01-25T17:48:58","modified_gmt":"2021-01-26T00:48:58","slug":"panak-paneer","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/panak-paneer\/","title":{"rendered":"Palak Paneer"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/palak.jpg\" rel=\"attachment wp-att-9406\"><img decoding=\"async\" class=\"alignright size-medium aiif9406\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/palak.jpg\" alt=\"palak\" width=\"300\" height=\"200\" \/><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>Palak paneer is one of the most popular Indian paneer recipes.<\/li>\n<li>Palak paneer is basically soft paneer or cottage cheese or tofu cubes cooked in a smooth spinach curry.<\/li>\n<li>This recipe is from <a href=\"http:\/\/www.vegrecipesofindia.com\/palak-paneer\/\">www.vegrecipesofindia.com<\/a>.<\/li>\n<li>This goes very well with naan or pita<\/li>\n<\/ul>\n<p><span style=\"font-size: large; color: #ff0000;\">Ingredients to feed 4 people<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<div class=\"ERSIngredientsHeader ERSHeading\"><\/div>\n<div class=\"ERSSectionHead\"><strong>For the Palak Puree<\/strong><\/div>\n<ul>\n<li class=\"ingredient\">1\/2 LB fresh spinach<\/li>\n<li class=\"ingredient\">1 green chilies, chopped<\/li>\n<li class=\"ingredient\">2 garlic cloves, chopped<\/li>\n<li class=\"ingredient\">\u00bd inch ginger, minced<\/li>\n<li class=\"ingredient\">3 cups water for blanching spinach<\/li>\n<li class=\"ingredient\">3 cups water for ice bath<\/li>\n<\/ul>\n<hr \/>\n<div class=\"ERSSectionHead\"><strong>For the Garnish<\/strong><\/div>\n<ul>\n<li class=\"ingredient\">a few teaspoons of butter for topping the palak paneer<\/li>\n<li class=\"ingredient\">\u00bd inch ginger, julienned<\/li>\n<li class=\"ingredient\">lemon or lime wedges or slices<\/li>\n<\/ul>\n<\/td>\n<td>\n<div class=\"ERSSectionHead\"><strong>For the Palak Curry<\/strong><\/div>\n<ul>\n<li class=\"ingredient\">1 medium sized onion, finely chopped, about \u2153 cup<\/li>\n<li class=\"ingredient\">1 medium sized tomato, chopped, about \u2153 cup<\/li>\n<li class=\"ingredient\">5 garlic cloves, finely chopped<\/li>\n<li class=\"ingredient\">\u00bd tsp cumin seeds<\/li>\n<li class=\"ingredient\">\u00bc tsp turmeric powder<\/li>\n<li class=\"ingredient\">\u00bd tsp red chili powder<\/li>\n<li class=\"ingredient\">a pinch of sumac<\/li>\n<li class=\"ingredient\">1\/2 tsp garam masala powder<\/li>\n<li class=\"ingredient\">1 small to medium bay leaf<\/li>\n<li class=\"ingredient\">1\/2 LB paneer or tofu or cottage cheese<\/li>\n<li class=\"ingredient\">1\/2 C water or add as required<\/li>\n<li class=\"ingredient\">2 tbsp cream, low fat 25% to 35%<\/li>\n<li class=\"ingredient\">2 tbsp oil or ghee or unsalted butter<\/li>\n<li class=\"ingredient\">1 tsp fenugreek<br \/>\n-added right towards the end<\/li>\n<li class=\"ingredient\">salt as required<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: large; color: #ff0000;\">Step by Step<\/span><\/p>\n<div class=\"ERSSectionHead\"><strong>Making the Spinach Puree<\/strong><\/div>\n<ol>\n<li class=\"instruction\">Rinse the palak or spinach leaves very well in running water. Discard the stems.<\/li>\n<li class=\"instruction\">Boil 3 cups water with 1\/4 C salt.<\/li>\n<li class=\"instruction\">Put spinach leaves into the hot water.<br \/>\nClose with a lid and let the leaves sit in the water for 2-3 mins.<\/li>\n<li class=\"instruction\">Strain the leaves.<\/li>\n<li class=\"instruction\">Immediately plunge the leaves into a bowl containing ice cold water. This helps preserve the green color of the spinach.<\/li>\n<li class=\"instruction\">After 60 seconds, drain the cold water.<\/li>\n<li class=\"instruction\">Add the spinach to a blender with chopped ginger, garlic and green chilies.<\/li>\n<li class=\"instruction\">Blend into a smooth palak puree. No need to add water. Set aside.<\/li>\n<\/ol>\n<div class=\"ERSInstructions\">\n<div class=\"ERSSectionHead\"><strong>Making the Palak Curry<\/strong><\/div>\n<ol>\n<li class=\"instruction\">Heat 1 TBL olive oil in a large pan.<\/li>\n<li class=\"instruction\">Add the cumin and the bay leaf.\u00a0 Let them splutter.<\/li>\n<li class=\"instruction\">Add the finely chopped onions. Saute till the onions become golden.<\/li>\n<li class=\"instruction\">Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.<\/li>\n<li class=\"instruction\">Add the chopped tomatoes. Stir and saute the tomatoes till they soften.<\/li>\n<li class=\"instruction\">Once the tomatoes are softened and you see fat releasing from the sides of the mixture., add the turmeric powder, red chili powder and sumac<\/li>\n<li class=\"instruction\">Stir very well, then add the palak puree.<\/li>\n<li class=\"instruction\">Stir well, then add 1\/2 cup water<\/li>\n<li class=\"instruction\">Stir again, then simmer for 6-7 minutes or until the spinach is cooked.<\/li>\n<li class=\"instruction\">Season with salt.<\/li>\n<li class=\"instruction\">The gravy or sauce will also thicken by now.<\/li>\n<li class=\"instruction\">Stir and add garam masala powder.<\/li>\n<li class=\"instruction\">Stir again and then add the paneer or tofu or cottage cheese cubes.<\/li>\n<li class=\"instruction\">Stir gently and simmer on a low flame till the cubes become soft and succulent &#8211; about 1 to 2 minutes.<\/li>\n<li class=\"instruction\">Lastly add cream.<\/li>\n<li class=\"instruction\">Stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly.<\/li>\n<li class=\"instruction\">Switch off the flame.<\/li>\n<li class=\"instruction\">Stir and serve the palak paneer hot with some naan or pita.<\/li>\n<li class=\"instruction\">You can top the palak paneer with some butter or cream also while serving.<\/li>\n<li class=\"instruction\">Drizzle a few drops of lime or lemon juice on top along with ginger julienne.<\/li>\n<\/ol>\n<\/div>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">The paneer or tofu cubes can be also be lightly fried and then added to the curry. <\/span><\/div>\n<\/li>\n<li>\n<div class=\"_oDd\" data-hveid=\"34\"><span class=\"_Tgc\">If this case, you don&#8217;t need to cook the paneer or tofu in the gravy as when frying they are already cooked.<br \/>\n<\/span><\/div>\n<\/li>\n<\/ul>\n\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; Palak paneer is one of the most popular Indian paneer recipes. Palak paneer is basically soft paneer or cottage cheese or tofu cubes cooked in a smooth spinach curry. This recipe is from www.vegrecipesofindia.com. This goes very well with naan or pita Ingredients to feed 4 people For the Palak Puree 1\/2 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/panak-paneer\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Palak Paneer&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2224","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2224"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2224\/revisions"}],"predecessor-version":[{"id":21087,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2224\/revisions\/21087"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}