Easiest recipe for palak paneer?

Question

I have the store bought paneer and garam masala.

Answer 1

Ingredients

For the sauce

2 tbsp ghee or vegetable oil

2 onions, finely chopped

7.5cm/3in piece root ginger, finely chopped

3 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 whole red or green chilli

1 tsp salt

1 x 400g/14oz can tomatoes, roughly chopped

1 tsp sugar

500g/1lb 2oz fresh spinach, washed

2 tbsp water

For the paneer

2 tsp garam masala

50g/1¾oz semolina

200g/7oz paneer, cut into 1cm/½in cubes

vegetable oil, for shallow frying

small handful coriander leaves, finely chopped, to garnish

1 tsp lemon juice

Method

1. For the sauce, heat the ghee or oil in a saucepan, add the onion and cook for about three minutes until soft. Add the ginger and garlic and cook for a further minute.

2. Add the ground cumin, ground coriander, ground turmeric, whole chilli and salt. Stir over the heat to release the flavours of the spices.

3. Add the chopped tomatoes and sugar and simmer for ten minutes.

4. Meanwhile, for the paneer, place the garam masala and semolina in a large bowl and mix well.

5. Place the cubed paneer into the bowl and coat well with the spiced semolina.

6. Pour the vegetable oil into a deep frying pan to a depth of about 0.5cm/½in. When hot, add the coated paneer and fry until crisp and golden.

7. Add the washed spinach and two tablespoons of water to the tomato sauce, stir in and cook until the spinach wilts.

8. Fold the paneer into the sauce.

9. To serve, garnish with the coriander and squeeze over the lemon juice.

Answer 2

Indian-Style Fresh Cheese with Spinach: Palak Paneer Recipe courtesy Gourmet Magazine  

Episode:  East Indian Dinner  



  

Paneer:

10 cups whole milk

2 teaspoons fine salt

1/3 cup fresh lemon juice

Spinach:

2 bunches spinach (about 1 pound), coarse stems discarded

1/2 cup plus 2 tablespoons water

4 garlic cloves, finely chopped

2-inch long piece peeled fresh ginger

1/3 cup vegetable oil

2 teaspoons coriander seeds

1 teaspoon cumin seeds

4 whole cloves

2 allspice berries

3-inch cinnamon stick

2 onions, thinly sliced

4 plum tomatoes, peeled and chopped

1/2 cup heavy cream

Kosher salt

Serving Suggestion: Basmati rice

Special equipment: Cheesecloth

Make the paneer: Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Add the salt, and lemon juice and remove from the heat. Gently stir around the edges as the milk separates and the curd forms in the center. Let sit for about 2 minutes.

Pour mixture into a colander lined with a triple layer of dampened cheesecloth. Gather up edges of cheesecloth, twisting gently to squeeze out as much liquid as possible. Wrap the cheese tightly in the cheesecloth and wrap in a kitchen towel. Transfer the package to a bowl and weigh down with a bowl filled with water or a large can. Let stand at room temperature until firm, about 1 hour. Pour off any liquid that has accumulated in the bowl and cut the paneer into 1/2-inch cubes.

Make the spinach: Cook spinach in 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely puree spinach, without draining, in a food processor. Set aside.

In a mini-chopper, puree the garlic and ginger into a paste with the remaining 2 tablespoons water. Set aside.

Heat the oil in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up. Using a slotted spoon, transfer the paneer to paper towel-lined plate, leaving the oil behind in the skillet.

Add the coriander seeds, cumin seeds, cloves, allspice, and cinnamon stick to the skillet and cook, stirring, until fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onions and cook stirring, until lightly browned, about 5 minutes. Add garlic-ginger paste and cook, stirring, until fragrant and almost dry, about 2 minutes. Add tomatoes and cook, stirring, until softened, about 4 to 6 minutes. Add spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Add cream and simmer, stirring, occasionally, until thickened. Gently stir in paneer and salt and simmer about 30 seconds more. Divide among plates and serve immediately.

Cook's note: Paneer keeps, wrapped well in plastic wrap and chilled, for 3 days.

Answer 3

palak paneer is not easy to make. it requires a lot of time and patience. the easiest and most economical way is buy a good prepared ready to eat palak apneer. however, don't rush out and buy the shelf stable retort pack; when food is placed in a retort oven, it is subjected to high temp and at high temp, paneer develops a burnt/ rubbery texture. thus i recommend a frozen entree and the best paneer entrees are available under nanak brand. you cannot go wrong with nanak brand.