Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. Palak Paneer is a great combination of spinach and Indian cottage cheese. Here Paneer is cooked in spinach based gravy and fresh Indian spices. This curry makes a great accompaniment with rotis, naan or hot steamed rice.
Ingredients:
- Fresh Palak (spinach) - 3 big bunches(chopped)
- Cottage Cheese (paneer) - 250gms
- Cumin seeds - 1tsp
- Onion - 2(finely chopped)
- Green Chillies - 3(finely chopped)
- Ginger garlic paste - 2tsp
- Tomatoes - 2(blanched in hot water, peeled and pureed)
- Turmeric Powder - 1/2 tsp
- Red Chilli Powder - 1tsp
- Garam Masala Powder - 1tsp
- Coriander Powder - 1/2tsp
- Kasuri Methi - 1/4 tsp(optional)
- Fresh Cream - 100ml
- Roasted Cashews(optional)
- Oil/Butter - as needed
- Salt to taste
Method:
Clean and wash palak in normal running water. Cook spinach in little water for 3-4 mts. Drain the water and than make a paste and keep aside. Cut the paneer in medium size cubes, sprinkle little salt and keep aside. roast cashews, make a powder of it and reserve. Add oil or butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chilli sauté them till light brown. Don’t burn them. Add ginger-garlic paste and chopped tomatoes, Saute well. Mix in red chilly powder,turmeric powder, coriander powder, salt and saute them again for few minutes because mixter gives a nice color of gravy come. Now stir in pureed spinach and cashew powder into it, add 1/2 cup of water if required, in this way palak will not get burnt, simmer for 5 minutes. Heat oil/butter in another pan and shallow fry paneer cubes till they are lightly browned. Add this fried paneer cubes together with the prepared palak. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts. Finally add fresh cream, garam masala pwd and kasuri methi and mix well. Cook for 2 minutes. Mix it well and transfer to a serving bowl. Serve hot with rice, rotis or naan.
Clean and wash palak in normal running water. Cook spinach in little water for 3-4 mts. Drain the water and than make a paste and keep aside. Cut the paneer in medium size cubes, sprinkle little salt and keep aside. roast cashews, make a powder of it and reserve. Add oil or butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chilli sauté them till light brown. Don’t burn them. Add ginger-garlic paste and chopped tomatoes, Saute well. Mix in red chilly powder,turmeric powder, coriander powder, salt and saute them again for few minutes because mixter gives a nice color of gravy come. Now stir in pureed spinach and cashew powder into it, add 1/2 cup of water if required, in this way palak will not get burnt, simmer for 5 minutes. Heat oil/butter in another pan and shallow fry paneer cubes till they are lightly browned. Add this fried paneer cubes together with the prepared palak. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts. Finally add fresh cream, garam masala pwd and kasuri methi and mix well. Cook for 2 minutes. Mix it well and transfer to a serving bowl. Serve hot with rice, rotis or naan.
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