How to Cook Delicious Palak Paneer w/ Coconut Milk

How to Cook Delicious Palak Paneer w/ Coconut Milk Delicious, fresh and tasty.

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.

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.

PALAK PANEER is one of the popular Indian Curry recipe made with Spinach, Paneer and basic Indian spices.

You can cook Palak Paneer w/ Coconut Milk using 14 ingredients and 8 steps. Here is how you achieve 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. Prepare 1 of Roma tomato; diced.

4. Prepare 1 knob of ginger; minced.

5. Prepare 3 of large garlic cloves; minced.

6. Prepare 1/2 of chili; minced.

7. You need of Paneer; cubed.

8. You need of Cumin seeds.

9. It’s of Cumin Powder.

10. You need of Turmeric Powder.

11. You need of Kashmiri Chili powder.

12. Prepare of Garam Masala.

13. Prepare of Kasoori Methi.

14. It’s of Coconut Milk.

For alternatives you may like to use cashew cream/ coconut milk or even greek yogurt.

How to make easy palak paneer at home?

Sea salt, coconut aminos, or tamari.

These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices.

Palak Paneer w/ Coconut Milk step by step

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!.

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 is one of the all-time most beloved Indian recipes.

Rich with spices, spinach, and fresh-pressed cheese that squeaks delightfully Paneer is an unaged, fresh, farmer-style cheese, made by draining fresh milk curds (usually formed with an acid like lemon juice) and weighing them down for a.

Add coconut milk, yogurt/curd, Kasuri methi, Sautéed palak/spinach, and sautéed paneer.

Coconut milk can be made by grating the coconut and grind it in a blender slightly.and then squeeze it using our hands through a filter.