Palak

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PALAK PANEER - palak_paneer.jpg

Source: vegematarian.com.au --- Sunday, February 05, 2012
Note: ?Palak Paneer? is often called ?Saag Paneer? but my research has found out they are actually different. Palak Paneer just has spinach while Saag Paneer is made from mustard greens and spinach. So this is a recipe for Palak Paneer but using tofu instead of cheese, which doesn?t take away from it?s deliciousness in any way (and is much healthier). This recipe serves 2-3 people. Ingredients: 2 large bunches of fresh spinach 1 large block of extra-firm tofu, cut into cubes (approx 2-3cm thick) Canola/vegetable oil 1 small onion, finely chopped 1 teaspoon of ground dried ginger 2 teaspoons of garam masala (spice) 1 teaspoon of dried ground coriander 1 /2 teaspoon of turmeric 1/2 teaspoon of cayenne pepper 1 tablespoon of tomato paste 1 cup of non-dairy milk (I used soy milk but rice milk would be great too) Instructions: 1. Wash the spinach thoroughly to remove dirt and grit. Remove any tough/large stems. 2. Wilt the spinach by adding it to a pan with a few centimetres of boiling water. 3. Once the spinach has wilted, drain and run under cold water to cool. 4. Once the spinach is cool, squeeze out the liquid by wringing the spinach in your hands. Roughly chop it and set aside. 5. To prepare the tofu, place the slab between two absorbent paper towels and then two plates or chopping boards. Put a weight on top of the pile to squeeze out the moisture (I used a big cooking book). Leave for 10 minutes or so. 6. Remove tofu and cut into cu ...

Source: www.freeindianrecipes.com --- Friday, February 03, 2012
Palak Gosht Palak gosht is a decadent mutton dish cooked with spinach and various Indian spices. Palak gosht is a much admired dish from the colorful state of Punjab. This is served as a side dish during lunch and dinner. Palak gosht is very nutritious as spinach used in this dish is a rich source of essential vitamins and minerals and it is good source of omega -3 fatty acids which is important to keep our heart healthy. Goat meat on the other hand provides a leaner protein source which is also helpful for heart. With all the health benefits of Palak gosht is a real treat for the taste buds. Preparation time : 15 minutes Cooking time : 50 to 60 minutes Serves : 4 Ingredients Palak Gosht Ingredients 750gms of lamb/goat meat 1 fresh bunch of spinach roughly chopped 2 to 3 tomatoes chopped 2tbsp of grated green papaya 5 to 6 chopped green chilly or to taste 2 big onion chopped 2tbsp garlic paste 1tbsp ginger paste 2 tej patta (bay leaves) broken into halves 2 elachi (cardamom) 1 inch dalchini ( cinnamon) 4 long (clove) 1tsp turmeric powder ½ tsp cumin powder 1 heaping tbsp of roasted coriander powder 1tsp red chili powder or to taste ½ tsp of kashmiri red chili powder ½ tsp of ghee (clarified butter) ½ tsp of garam masala powder Hand full of chopped fresh coriander (optional) 4 to 5 tbsp of Mustard oil ½ tsp Sugar Salt to taste Cooking Palak Gosht Heat a tablespoon of oil in a pressure cooker. Add the 1 bay leaves and half of the whole ...

Source: www.dietwatchblog.com --- Wednesday, February 01, 2012
Palak paneer is an Indian dish consisting of spinach and paneer (Indian farmer?s cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish that is usually served with naan or roti bread, or boiled rice. Indian Spinach Paneer Palak recipe ? 199 calories Ingredients: 4 bunches spinach (Palak) 2 tablespoons butter paneer cheese (made from 1 litre milk) 2 medium onions 1 1/2 tablespoons red chili powder 1 1/2 tablespoons dhaniya powder (corriander powder) 1/2 teaspoon jeera powder (powdered cumin seeds) 2 teaspoons poppy seeds 10 cashews 2 tomatoes 1/2 cup curds 1/4 teaspoon turmeric powder 1 teaspoon sugar salt clove cinnamon black pepper Preparation: 1 Cut the paneer cheese into cubes and set aside. 2. Wash and finely chop the spinach. 3. Cut the onions into small pieces. 4. Cut the tomatoes into 2 inch cubes. 5. Heat a little butter and fry the spinach until it shrinks. 6. Allow the spinach to cool and grind to a smooth paste. 7. Grind the poppy seeds and cashews together to a smooth paste. 8. Fry all the spices in a little ghee butter and then powder. 9. Heat the rest of the butter with a little oil and fry the onions until golden and crisp. 10. Add the chilli powder, cumin powder, coriander powder and tomatoes. 11. Stir for about one minute, then add the whipped curds. 12. Cook on reduced heat until the oil floats on top. 13. Add sugar, salt, turmeric powder and the ground spinach leaves, and cook f ...

Source: www.shutterstock.com --- Tuesday, January 31, 2012
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Source: twitter.com --- Friday, January 27, 2012
sonnytime: @lovewithfood um #delicious!!! just made eggs-benny w pita & faux-Palak paneer (kale/Manouri cheese) all at the office #lunch # ...

Source: twitter.com --- Friday, January 27, 2012
sonnytime: um #delicious!!! just made eggs-benny w pita & faux-Palak paneer (kale/Manouri cheese) all at the office #lunch @GemmaPetrie @TheSussmans ...

Source: shreezexperiments.blogspot.com --- Thursday, January 26, 2012
My family is not a very big fan of Palak Paneer, so every time when I get Palak and start asking what do you want to eat the answer usually is Palak Gobhi Here is what you need Palak - 2 cups roughly chopped Gobhi - 2 cup florets Onion - 0.5 cup finely chopped Tomato - 1 cup finely chopped Green chillis - 6 (As required) Red chillie powder - 1 tbsp Garam Masala - 0.5 tbsp Oil - 2 tsp Curd - 1 tbsp Salt Method Boil water in 2 vessels and in one blanch the Palak To the other add salt and dunk the gobhi and allow it to boil on high for 2 mins Drain both Rinse the Palak to stop further cooking Grind the Palak and green chillis and keep aside In a pan heat oil, add chopped onion Fry till pink, add tomatos and all the masalas Fry for another 4 mins on med - high flame till oil starts coming out from the mixture Add the gobhi and mix well Add salt and add 0.5 cup water and cook covered for 5 mins on low-med flame Add in the Palak mixture and cook on low flame for another 2 mins Serve garnished with curd with roti or rice ...

Source: thechefandherkitchen.blogspot.com --- Wednesday, January 25, 2012
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