SOCIAL MEDIA

December 26, 2013

Palak Paneer

Palak Paneer is Cottage Cheese in Spinach gravy. It is one of the very first dishes that I learnt to make because I simply love it. To begin with, spinach in all forms get a thumbs-up from me. Palak Paneer is the king of all spinach gravies (I myself crowned it). Palak gravy in itself has a creamy texture. Add to it, rich paneer cubes, it enhances the creaminess and the end result is irresistible and highly inviting.


Ingredients:
Palak – 2 bunches or or 250 gms or 5-6 cups – when washed and roughly chopped
Paneer – 200 gms
Coriander Leaves – 6-7 sprigs
Green chilli - 2
Ginger – half an inch piece
Garlic – 2 cloves
Tomato – 1
Onion – 1
Garam Masala – 1 tsp
Salt

How I prepare:
1.     Heat 1 tsp of oil in a pan and fry the roughly chopped Palak. It will instantly reduce in quantity. Fry for a few seconds and keep aside.
2.    In a blender/mixer, grind one tomato, coriander leaves, green chillies (as per your taste), ginger, garlic, 1 tsp of garam masala into a fine paste. Keep aside.
3.      By now, palak would have cooled down and ready to be ground. Blend the palak.
4.     Again, heat oil in the same pan, add cumin seeds. Once they sizzle, add chopped onions, salt.
5.    When onions turn golden, add the paste made out of tomato and spices and cook well until oil starts separating from the mixture. Add salt.
6.     Meanwhile heat some water in a saucepan and add paneer cubes. This helps to keep the paneer soft. Water need not be boiling.
7.     Back to the onions and masala paste, add palak puree to this and cook till it boils. This won’t take time. Add water to the blender or mixer jar to use all the palak puree, adjust water to the consistency of the gravy.
8.      Now pop in the warm paneer cubes and cook for a 1-2 minutes.
9.     Serve with chapattis, phulkas or rice.

You may shallow fry the paneer. I don’t do that normally. One important thing while making Palak Paneer is to retain its beautiful green colour. For this, do not close the pan throughout the cooking process and you will see the amazing and inviting colour.




2 comments :

  1. Palak paneer is my fav dish and hence I have never tried to prepare it as I am so much confident that I am surely going to damage it anyhow. But the recipe and the process that you have mentioned seems to be easy and delicious as well. I will surely try this out.

    ReplyDelete
  2. I have never tasted this roti. Looks really yummy and bookmarked right away. will be trying..
    Chinese Restaurants in Rajendra Nagar

    ReplyDelete