Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, palak paneer w/ coconut milk. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Palak Paneer w/ Coconut Milk is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Palak Paneer w/ Coconut Milk is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we must prepare a few components. You can have palak paneer w/ coconut milk using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Palak Paneer w/ Coconut Milk:
- Prepare 1 bag spinach
- Make ready 1/2 small onion; sliced
- Make ready 1 Roma tomato; diced
- Prepare 1 knob ginger; minced
- Prepare 3 large garlic cloves; minced
- Prepare 1/2 chili; minced
- Prepare Paneer; cubed
- Prepare Cumin seeds
- Make ready Cumin Powder
- Make ready Turmeric Powder
- Prepare Kashmiri Chili powder
- Make ready Garam Masala
- Get Kasoori Methi
- Get Coconut Milk
First we swap out cow's milk cream for coconut cream. The nutty and rich flavor of coconut complements the Northern Indian dishes like palak paneer are often cooked with ghee, or clarified butter. I like to use coconut oil (unrefined is particularly good in. Palak paneer is a popular north Indian side dish for flat breads.
Instructions 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!
How to make without changing the colour to get greenish gravy. I was not a big fan To prepare a perfect green palak paneer, we must take care to retain the green colour of the palak, also it should not be under cooked as it could cause. Recipe with step by step pictures and video. 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.
So that is going to wrap it up for this special food palak paneer w/ coconut milk recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
