Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homestyle palak paneer. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Follow the home style Palak Paneer recipe, fry the paneer, and do the dhungar method! Amy's Test Kitchen cuisine curries curry food gravy indian kitchen palak paneer recipe recipes saag test tofu vegetarian. Previous Spanakopita and Homemade Phyllo (Filo) Next Dal Makhani. Palak paneer is a famous dish from North Indian cuisine.
Homestyle Palak Paneer is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Homestyle Palak Paneer is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook homestyle palak paneer using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Homestyle Palak Paneer:
- Take 3/4 ths bag of spinach
- Take Half yellow onion; diced
- Get 6 garlic cloves; minced
- Prepare 1 ” ginger; minced
- Make ready Half tomato; diced
- Prepare 1 tsp turmeric powder
- Take 1 tsp cumin seeds
- Make ready 1 tsp coriander powder
- Take 1 tsp kashmiri chili powder
- Take 1 tsp Garam masala
- Make ready 1 tsp kasoori methi leaves
- Get to taste Salt
- Take 2 tbsp butter
- Make ready Tofu or Paneer
I sautéed baby Bella's and red onions first, then added the spices and garlic/ginger. Then I added chopped Roma tomatoes and the thawed spinach. Once simmered, threw it in the food processor, blended it up and threw it back in the wok with. A homestyle palak paneer typically doesn't use onions, which gives it a bright green color.
Steps to make Homestyle Palak Paneer:
- Blanch your spinach for 1 min. Drain. Blend to your desired consistency in a food processor or blender.
- Sauté the garlic onion and ginger until slightly brown. About 6 mins. Add a pinch of salt to help the onions sweat.
- Toss in the cumin seeds, saute for 2 mins, then add the coriander, turmeric, and kashmiri chili.
- Sauté your tomatoes in the pan for another minute. Add in your blended spinach and another hefty pinch of salt. Add water if it’s too dry.
- The garam masala, kasoori methi leaves, and tofu/paneer should be added in last. Turn off the heat and add butter or cream (optional). Enjoy!
Once simmered, threw it in the food processor, blended it up and threw it back in the wok with. A homestyle palak paneer typically doesn't use onions, which gives it a bright green color. A restaurant-style or dhaba style palak paneer typically uses onions and lots of garlic with a variety of other spices. Dhaba style palak paneer is usually spicier and richer than the homestyle version. Palak Paneer is such a staple in north India.
So that is going to wrap it up with this special food homestyle palak paneer recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
