Palak Paneer w/ Coconut Milk. Palak Paneer is such a staple in north India. It's one of the most commonly made paneer dishes in Indian homes. I would say it was made much more frequently Use tofu (extra-firm please) in place of paneer and coconut cream or milk in place of heavy cream.
These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! Indian Palak Paneer Saag Paneer is a delicious, nutritious, full-flavored, and super easy to make in your It is a non-melting cheese made by curdling milk with an acid, like lemon juice. You can have Palak Paneer w/ Coconut Milk using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Palak Paneer w/ Coconut Milk
- You need 1 bag of spinach.
- Prepare 1/2 of small onion; sliced.
- Prepare 1 of Roma tomato; diced.
- You need 1 knob of ginger; minced.
- Prepare 3 of large garlic cloves; minced.
- Prepare 1/2 of chili; minced.
- You need of Paneer; cubed.
- Prepare of Cumin seeds.
- It’s of Cumin Powder.
- You need of Turmeric Powder.
- Prepare of Kashmiri Chili powder.
- It’s of Garam Masala.
- It’s of Kasoori Methi.
- You need of Coconut Milk.
Yes, this recipe actually freezes quite well. Just make sure that you're freezing. Palak Paneer – a smooth and creamy spinach sauce infused with Indian spices becomes a delicious base for pan-seared paneer. Use the flavorful spinach sauce over tofu, roasted veggies or even pan-seared chicken or fish.
Palak Paneer w/ Coconut Milk step by step
- Boil up some water in a pot. Cook your spinach for 2 mins. Run under cold water, drain, and blend. Set aside. Some like to add cilantro, but I didn’t have any in the fridge :(.
- Sauté the onions, garlic, ginger, and cumin seeds in a shallow pan w some oil..
- As the onions begin to become translucent, add the turmeric, cumin powder, kashmiri chili powder, and the minced chili. Sauté until the onions are wilted. (Start w a little less than 1 tsp of each, you can add as you taste).
- Omgggg I forgot the tomato! Add that in too! Let it get all mushy. Feel free to add in a splash of water or oil if it’s getting too dry..
- Then the cream…
- Then the spinach…
- Then the paneer.. cook on med flame while stirring until it is to your desired consistency. You can use firm tofu if you’re lactose like me! Add salt to taste..
- Always at the end – add a pinch of kasoori methi (twist between your fingers to release the aroma) and a pinch of garam masala. Top with the coconut milk and Enjoy!.
Recipe with step by step pictures and video. This recipe for palak paneer is based on my mom's keerai masiyal / spinach mash. The secret to her spinach mash is that she uses copious amounts of garlic and onion. Mango and Coconut Milk RiceCasseroles et claviers. Palak paneer comes together really quickly once you get started!