Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, spinach cheese curry (green curry paste). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spinach cheese curry (Green Curry paste) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Spinach cheese curry (Green Curry paste) is something that I have loved my entire life. They are nice and they look fantastic.
PALAK PANEER ( SPINACH CURRY WITH COTTAGE CHEESE ) ~~Rich & Traditional North-Indian Dish~~, This video is in Hindi Language with English subtitles. Palak (Spinach Curry) Palak ka Saag Recipe by Manjula. Palak Saag Recipe - Spinach Greens - How to make Palak Ka Saag. As with Thai Red Curry Paste and Massaman Curry Paste, actually making the this green curry paste recipe is very straight forward - just plonk and blitz until smooth.
To get started with this recipe, we have to first prepare a few components. You can have spinach cheese curry (green curry paste) using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spinach cheese curry (Green Curry paste):
- Prepare 5 Cups chopped Spinach (Palak)
- Prepare Few mint leaves (optional,added for flavour)
- Prepare 1/2 cup Paneer (cubed into 1/2-inch pieces)
- Get 4-5 cloves crushed Garlic
- Get 1-2 small Green Chillies, seeded and chopped
- Prepare 1/2 inch Ginger, finely chopped
- Take to taste Salt
- Make ready 5 cashew nuts
- Prepare 1 teaspoon coriander and cumin powder
- Make ready 1 tablespoon oil
- Prepare 1 Scoop Butter
- Get Pinch turmeric powder
There is something about spinach that comes I like my palak paneer to be silky but still have some texture. This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father's favorite dish in winter time. I prefer to use food processor.
Instructions to make Spinach cheese curry (Green Curry paste):
- Blanch the spinach and wash with cold water. Extremely cold water to retain the beautiful colour.
- Blend together spinach, mint leaves and 1 small cube butter. (The butter also helps to retain the green colour) with garlic, ginger, green chilli to a smooth paste. - Don't add any water while blending.Set aside.
- In a pan heat up oil add Cumin seeds, - Ginger, Garlic, Green chillies and onion.
- Cook everything until onion turns light brown. Boil the cashew and tomatoes and grind it to a puree.
- To the pan Add the tomato mixture together with turmeric,chilli powder, salt and garam masala. Cook this entire mixture for 6-8 mins.
- Mix in the spinach pure, paneer cubes and only cook for 2-3 minutes as cooking it further looses the colour. But make sure thoroughly.
- Top most Ghee Tadka:For Tadka heat a tbsp of ghee, once hot add chilli powder and pinch of asafoetida and set aside.
- Pour the ghee tadka on spinach bowl and Serve hot with naan, roti.
- Tip: It can be made prior to a party or for any get together and can be preserved up to a week by storing in a clean glass jar.
This was my father's favorite dish in winter time. I prefer to use food processor. Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. Happened to have some Vindaloo curry paste so I used that, which I'm sure helped, but I also put in a couple of tablespoons of light cream cheese, inspired by a similar recipe on an Australian web site. This chickpea spinach curry is healthy, vegan, and ready in under half an hour.
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