Tuesday, 26 July 2011

Palak Paneer

Palak Paneer
Palak Paneer ( serves 4)

Palak – 2 bunches
Paneer – 100 gms
Onion (finely sliced)- 1 big
Garlic (finely sliced) - 1 clove
Ginger (peeled and finely sliced) – I inch
Coconut Milk/ Fresh cream – 50 gms
Red chilli powder- To taste
Dhaniya powder- 1.5 teaspoons
Salt to taste
Garam masala – 1 pinch
Cinnamon stick – ¼ inch piece
Oil – 2 tablespoons

Blanch the leaves and tender stalks of Palak (spinach) in about 2 tablespoons of water for 4-5 minutes, cool and then blend to a paste. Heat oil (leaving aside 1 teaspoon) add the cinnamon stick to the oil, cook for about 30 seconds and then add ginger, garlic and onion; sauté till onion becomes tender. Add the dhaniya powder and chilly powder to this and cook for about 1 minute and then add the spinach puree. Cook the spinach till the raw smell of spinach is gone; add salt and the coconut milk/ fresh cream. Cook till all the ingredients are blended completely. Add  garam masala and cook for 2 minutes.

In a non stick pan heat 1 teaspoon of oil and toast paneer (cut into ½ inch cubes) till soft and light golden, this does not take more than 1 minute on each side. Add the toasted paneer to the palak gravy and cook for one minute. Serve hot with Phulkas or rotis

No comments:

Post a Comment