Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, palak paneer w/ coconut milk. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Palak Paneer w/ Coconut Milk is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Palak Paneer w/ Coconut Milk is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook palak paneer w/ coconut milk using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Palak Paneer w/ Coconut Milk:
- Make ready 1 bag spinach
- Take 1/2 small onion; sliced
- Make ready 1 Roma tomato; diced
- Take 1 knob ginger; minced
- Make ready 3 large garlic cloves; minced
- Prepare 1/2 chili; minced
- Prepare Paneer; cubed
- Take Cumin seeds
- Take Cumin Powder
- Get Turmeric Powder
- Prepare Kashmiri Chili powder
- Make ready Garam Masala
- Get Kasoori Methi
- Take Coconut Milk
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. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices.
Steps to make Palak Paneer w/ Coconut Milk:
- 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!
A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! Palak paneer comes together really quickly once you get started! I'd love for you to keep in touch! Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.
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