Recipe: Yum-Yum Palak Paneer w/ Coconut Milk

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Before you jump to Palak Paneer w/ Coconut Milk recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

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We hope you got benefit from reading it, now let's go back to palak paneer w/ coconut milk recipe. You can cook palak paneer w/ coconut milk using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Palak Paneer w/ Coconut Milk:

1. Provide 1 bag of spinach.
2. Get 1/2 of small onion; sliced.
3. Take 1 of Roma tomato; diced.
4. Provide 1 knob of ginger; minced.
5. Use 3 of large garlic cloves; minced.
6. You need 1/2 of chili; minced.
7. Use of Paneer; cubed.
8. Use of Cumin seeds.
9. Provide of Cumin Powder.
10. Provide of Turmeric Powder.
11. You need of Kashmiri Chili powder.
12. Provide of Garam Masala.
13. Take of Kasoori Methi.
14. Get of Coconut Milk.

Steps to make Palak Paneer w/ Coconut Milk:

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!.

Rich with spices, spinach, and fresh-pressed cheese that squeaks delightfully with each 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. Sea salt, coconut aminos, or tamari. A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to.

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