Palak Paneer in a Slow Cooker
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 422, total fat 21 G., saturated fats 12 G., proteins 27 G., carbohydrates 35 G., fiber 7 G., cholesterol 59 mg, sodium 1220 mg, sugar 8 G.
Calories 422, total fat 21 G., saturated fats 12 G., proteins 27 G., carbohydrates 35 G., fiber 7 G., cholesterol 59 mg, sodium 1220 mg, sugar 8 G.
Fresh baby spinach, quickly pressure-cooked in a slow cooker, and fried paneer make a tender, savory Indian dish that pairs perfectly with basmati rice or warm Indian flatbreads (naan).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of young spinach
- 4 tablespoons unsalted butter
- 450 g paneer, cut into 2 cm cubes.
- 1 tbsp. chopped fresh ginger
- 6 crushed garlic cloves
- 1 large yellow onion, finely chopped
- 1 finely chopped serrano pepper
- 1 tsp. garam masala
- 1 cup Greek yogurt
- 1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice
- Steamed basmati rice or warmed naan to serve
- Special equipment: Instant Pot 6-8L multicooker.
We recommend
Recipes with similar ingredients: spinach, paneer cheese, ginger root, serrano pepper, garam masala, lemon zest, basmati rice
Cooking the dish according to the recipe:
- Place the rack in a 6-quart slow cooker and add 2 cups of water. Pack the spinach tightly into the pan.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high power for 1 minute.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the quick release cycle to complete. Carefully, being careful not to burn yourself with steam, open and remove the lid.
- Drain the spinach in a sieve. Transfer the spinach to a food processor and puree. Set aside and keep warm.
- Wipe the pan clean and return it to its original location. Follow the manufacturer's instructions, set the pan to frying mode, add the butter, and heat, stirring, until completely melted. Add the paneer and fry, turning occasionally, until golden brown on both sides, 6–8 minutes. Transfer to a paper towel-lined plate and set aside.
- Add the ginger, garlic, onion, serrano, 2.5 teaspoons salt, and 1/4 teaspoon black pepper to the slow cooker and cook, scraping up any browned bits from the bottom of the pan, until the onion is soft, 6–8 minutes. Add the garam masala and cook until fragrant, 1–2 minutes.
- Add the paneer and spinach with their juices and cook until heated through and the cheese has softened slightly, about 5 minutes. Turn off the heat and stir in the yogurt, lemon zest and juice; season with salt and pepper if needed. Serve with basmati rice or warm naan.
Categories:
Similar recipes
