How to Cook Appetizing Palak Paneer w/ Coconut Milk

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.

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. Yes, this recipe actually freezes quite well. Just make sure that you're freezing. You can have Palak Paneer w/ Coconut Milk using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Palak Paneer w/ Coconut Milk

1. You need 1 bag of spinach.
2. It's 1/2 of small onion; sliced.
3. It's 1 of Roma tomato; diced.
4. Prepare 1 knob of ginger; minced.
5. It's 3 of large garlic cloves; minced.
6. It's 1/2 of chili; minced.
7. Prepare of Paneer; cubed.
8. It's of Cumin seeds.
9. You need of Cumin Powder.
10. You need of Turmeric Powder.
11. It's of Kashmiri Chili powder.
12. Prepare of Garam Masala.
13. You need of Kasoori Methi.
14. It's of Coconut Milk.

Palak Paneer is an Indian spinach and cheese curry. For my version, I marinate tofu to make a vegan Paneer is a mild fresh cheese that's made by curdling milk with an acid and then pressing the curds. Finally, the pairing is consummated with a little extra spice and coconut milk to round off the. Recipe with step by step pictures and video.

Palak Paneer w/ Coconut Milk instructions

1. 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 :(.
2. Sauté the onions, garlic, ginger, and cumin seeds in a shallow pan w some oil..
3. 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).
4. 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..
5. Then the cream...
6. Then the spinach...
7. 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..
8. 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!.

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. Palak paneer - Instant Pot: A classic vegetarian dish from north India, made with fresh spinach and cottage cheese, seasoned with fresh ginger, garlic and Heavy cream or coconut cream works well too. A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices.

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