As a South Indian I like some of North Indian dishes, among them palak paneer is one. I have made paneer last week, we cannot store it for more than two days. So to make the best use of it I made this dish. It is made with paneer cooked with palak or spinach puree and added condiments. Serve it with roti, naan and also with jeera rice.
Preparation Time: 15 mins
Cooking time: 10 mins
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Serves: 3 people
Preparation Time: 15 mins
Cooking time: 10 mins
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Serves: 3 people
Ingredients:
- Palak/Spinach - 2 cups
- Paneer - 100 grms
- Onion - 1 Large
- Tomato - 1 Large
- Green Chillies - 2
- Ginger Garlic Paste - 2 tbsp
- Cloves - 3 to 5
- Cinnamon Stick - 2"
- Salt - to taste
- Turmeric powder - 1 tsp
- Garam Masala - 1/2 tbsp
- Red Chilli Powder - 1/2 tbsp
- Coriander Powder - 1/2 tbsp
- Oil/ Ghee - 2 tbsp
Procedure:
- Wash palak and blanch it in boiling water.
- Drain excess water and allow it to cool. Make a fine paste of it.
- Chop onion and tomatoes. Slit green chillies.
- Cut paneer also in cubical.
- Heat oil/ghee in a thick bottoem kadai, add cloves and cinnamon sticks.
- Once they start spluttering add chopped onions and green chillies.
- Once onions turn translucent add tomatoes. Fry them till they become mushy.
- Add salt, turmeric powder, garam masala, red chilli powder and coriander powder.
- Allow this to cook for a while, say two minutes.
- Add pureed palak to it. Mix well.
- Once palak puree started boiling add cubed paneer to it and allow this to cook for five minutes.
- Once palak is added, do not over cook.
- Serve palak paneer with roti, naan or with jeera rice.
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