Best Simple And Tasty Indian Spinach Sukhi Paalak Recipes
PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE
Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!
Provided by Nagi
Number Of Ingredients 17
Steps:
- Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
- Add garlic and ginger, cook for 2 minutes.
- Add the tomato and chilli, cook for 3 minutes on a medium heat.
- Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
- Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
- Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
- Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
- Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
- Serve over basmati rice with fluffy, chewy homemade naan on the side!
Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
INDIAN SPINACH/PAALAK FRY
Make and share this Indian Spinach/Paalak Fry recipe from Food.com.
Provided by ladyinred
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut very finely/grind the spinach.
- Keep aside.
- Heat the butter/oil/ghee.
- Add mustard seeds, cumin.
- When they begin to pop, add the bengal gram and fry till it turns lightly golden.
- Add the italian oil and the peppers and the onions.
- Fry till done, then add chillies and curry leaves.
- When almost done add the peas and garlic ginger paste and then the spinach/spinach paste.
- Add salt to taste.
Nutrition Facts : Calories 199.2, Fat 8.5, SaturatedFat 1.1, Sodium 144.2, Carbohydrate 25.7, Fiber 8.8, Sugar 8, Protein 9.9
SIMPLE AND TASTY INDIAN SPINACH (SUKHI PAALAK)
My husband's favorite vegetable is spinach...it's actually the only one he likes! :) But interestingly we both prefer this simple, healthy and traditional version I learned from my mom. It's quick, easy and goes with almost anything!
Provided by Shalini
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in medium sized pan.
- On medium heat, Add mustard seeds, fenugreek and asafetida powder.
- Heat until mustard seeds begin to "pop".
- Then lower the heat a little, add the spinach and salt.
- Cover and cook for about 10 minutes, stirring periodically.
- Uncover and cook for another 5 minutes.
- Voila, ready to serve!
Nutrition Facts : Calories 140.5, Fat 9.7, SaturatedFat 1.4, Sodium 246.4, Carbohydrate 10.3, Fiber 5.8, Sugar 1.4, Protein 7.2
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