Alu Palak

Palak Paratha ( Spinach Paratha)

Creamy Palak In Coconut Milk

This recipe is really worth a try. It is different from the Palak recipes that we usually come across. As the name suggests the Palak/Spinach had been cooked in coconut milk. Surprised? Well, the flavor of the coconut is very subtle and does not overpower the palak at all. The coconut milk gives a creamy texture to the dish. This dish goes well with rotis, paratha, and rice. It is a simple and healthy recipe with loads of flavour. This is an excellent way to add palak to your diet, as  Palak/spinach is rich in iron and fibre. This recipe is adapted from a similar recipe I spotted on @ budgetbytes.com. I have also added a small video for this recipe for easy reference.

When I made this dish I had only 1 bunch of Spinach and then when I tasted the dish I regretted making it with just a bunch as it tasted so good, that we all craved for more. So made it again within a week’s time. If you feel this dish might be very bland because of the coconut milk, let me assure you that on the contrary, it holds on to how much ever spice you put. So one could increase or decrease the spice as per their preference.

While you are here please view my other recipes like Palak Paneer, Coriander rice, Kothimbir vadi, Drumstick curry, Mixed vegetable curry and more.

Here is the recipe of Creamy Palak in Coconut milk for you-

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins
TOTAL TIME: 30 Mins                                    COURSE:  MAIN
CUISINE: NORTH INDIAN                             SERVINGS: 4
AUTHOR: Rajni Ram

Ingredients: 

Palak/Spinach 1 bunch

Coconut milk 1 pouch (200 ml)

Onion 1 large finely chopped 

1 Tomato large finely chopped 

Garlic 5 cloves finely chopped

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Salt as required

Red chilli powder 1 tsp( add more for more spice)

Coriander powder 1 tsp

Fennel powder 1 tsp

Garam Masala powder 1/2 tsp

Directions:

Chop the Palak finely and wash. Drain all the water and put the Palak in a pan. Pour 200 ml coconut milk to the palak and switch on the flame. Keep stirring and cooking the Palak. While cooking keep mashing the Spinach with the back of a ladle from time to time. Cook on low flame until most of the coconut milk is evaporated and the mixture resembles a mash. Transfer to another plate/ vessel. Now in another pan/ kadai heat some oil. Add the cumin seeds and as they splutter add the chopped garlic and saute for 30 seconds or until nicely brown. Now add the turmeric powder followed by chopped onion and saute until the onions start turning brown. Now add the chopped tomatoes and saute for a minute. Now add the salt and cook until the tomatoes start turning mushy. Keep mashing the tomatoes as you stir them. Add the chilli powder followed by coriander powder and fennel powder and stir. Now add the cooked Palak and mix well. Cook for a minute or 2 on low flame, add the garam masala and put off the flame. The Creamy Palak in Coconut Milk is ready to serve.

Serving Suggestions: Rotis, Parathas, Rice and also works as a dip for bread. To use as a dip  just blitz in a blender for a single spin after cooking.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop the Palak, wash and drain all the water.

2. Put the Palak into a pan and add the coconut milk and put it on the flame. Add salt.

 

3. Cook on low flame until most of the coconut milk gets evaporated. Keep mashing the Palak with the back of a ladle while cooking. The mixture should resemble a mash when cooked. Transfer to a plate or vessel.

 

4. Now in a karahi or pan heat some oil and add the cumin seeds. As they splutter add the chopped garlic and saute for 30 seconds.

 

 

5. Now add the turmeric powder followed by chopped onions and saute until the onions start turning brown.

 

6. Now add the tomatoes and saute for a minute.  Add the salt and continue to cook for a minute. Keep mashing the tomatoes as you cook. Now add the red chilli powder, followed by coriander powder and fennel powder and cook until the tomatoes turn mushy and the mixture looks like a paste.

 

7. Now add the Palak cooked in coconut milk and mix nicely. Lower the flame and let it cook for a minute. Finally, add the garam masala powder and switch off the flame. The Creamy Palak curry is ready to serve.

 

 

NOTES:

1. I have used only 1 carton of coconut milk and hence the flavour of coconut was mild. For a more intense flavour add more coconut milk. You can use up to 250 ml for a bunch of spinach.

2. As mentioned in serving suggestions this recipe works well as a sauce or dip for bread. Just blitz the curry through a blender after cooking it to use as a sauce.

 

SHORT VIDEO OF RECIPE HERE????

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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Palak Paneer

Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

Spinach/Palak is loaded with Iron and fibre and the Paneer is rich in proteins and so this makes it a healthy recipe.
Well, there are loads of Palak Paneer recipes that recommend using cashewnuts or cream for a thicker or creamier gravy, I feel that this makes the dish heavy. Palak by itself when pureed after blanching has volume, plus the onions and tomatoes sauteed and ground also adds body to the dish, so adding cashew paste or cream is not absolutely necessary, though if one likes the taste of it, then no harm in adding them too. That said it does not make much of a difference to the dish. I usually use the cream only as a garnish, that too around 1 tsp.
There are many other Palak recipes from different cuisines and I will try and bring them to you over a period of time. While you are here please go through my recipes of other Subjis like  Drumstick curry, Brinjal pepper masala, Kadai Paneer, Mixed vegetable curry,  Gutti vankaya Kura, Matar Paneer, Paneer palak steamed Koftas, Arbi masala and Lauki Kaddu ke Kofthey.  
Please do try out my Dal recipes like Rajma masala, Dal Makhni, Choley, Pakodewali Dal and Hari Moong ki dal.
Here is the recipe of Palak paneer for you—

 

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins
     TOTAL TIME: 40Mins                                           COURSE:  MAIN
     CUISINE:  NORTH INDIAN                                  SERVINGS: 4
     AUTHOR: Rajni Ram
Ingredients
Palak 1 bunch
Paneer 200 gm
Onion 1 large or 2 small
Green chillies 2
Tomato 2 large to medium size
Ginger- garlic paste 1 tsp
Cloves 2
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Salt as required
Garam masala powder 1/2 tsp
Coriander powder 2 tsp

Fennel Powder 1 tsp

red chilli powder 1 ts
Oil for sauteeing
Directions:
Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready.
Now in a karahi pour some oil and heat. Add 2 cloves followed by Cumin seeds and drop in the chopped onions. Saute for a minute, add the green chillies and continue to saute for 30 seconds, finally add the tomatoes and cook until the tomatoes turn mushy. Cool them. Now blend the onion-tomato mixture to a puree. In the same karahi take another 2 tsp of oil and heat.  Add the cumin seeds followed by turmeric powder and pour the onion-tomato mixture. Fry it nicely in the oil,  now add the Palak puree and stir. Cook for about 3 minutes on medium flame and add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cubed paneer and cook for another 2 minutes on medium flame so that the Paneer absorbs the masala. The delicious Palak Paneer is ready to serve.
Serving suggestions: with Rotis, Parathas, Kulcha, with rice varieties like Jeera rice, Mayar Pulav,
Flavoured rice, vegetable pilaf etc;
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Blanch the Palak, cube the Paneer, chop onion and tomatoes.

 

2. Puree the Palak and set aside. In a karahi take oil and heat. Put in the cloves and cumin seeds, and as the cumin splutters add turmeric powder followed by onions and sauté for a minute. Add the green chillies and sauté for 30 seconds and now add the tomatoes and sauté until mushy. Cool and grind to a purée, along with 1 tsp ginger garlic paste.

 

3. In the same karahi take 2 tsp oil and heat. Now add the cumin seeds and pour in the tomato and onion paste and fry nicely in the oil.

 

4. Now pour the Palak purée and stir nicely. Add the salt, red chilli powder, coriander powder, fennel powder and stir. Cook on medium flame until combined, approximately 4 minutes.

 

5. Now add the cubed Paneer pieces to the gravy and cook covered for 2 minutes. Finally, add garam masala powder and turn off the flame. The delicious Palak Paneer is ready.

 

NOTES:
1. Blanching ( putting the Palak in hot water) is a critical step followed by dipping it in cold water.
2. I don’t usually fry the paneer before adding it to a subji or gravy unless the recipe demands it. While you are readying the gravy just put the cubed paneer in fresh water until it’s time to put it in the gravy. It will absorb the flavours better.
3. Don’t overcook the Palak, it loses its colour and taste.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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