Thursday, 28 July 2011

Palak Paneer

This preparation will  serve 4


2 Large bunch of spinach
250 grams Cottage cheese(Paneer)
2 large onion
3 large tomatoes(pureed)
1 green chilli
1 tablespoon ginger garlic paste
1 teaspoon coriander powder(dhania pwder)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon black salt (kala namak)
1teaspoon cumin seeds(jeera)
1/2 teaspoon asafoetida(hing)
2 table spoon butter

For garnishing:

2 tablespoon Cream(malai)


Wash and clean spinach properly .Blanch it and let it cool. Grind this blanched spinach and keep aside. Now grind onion and chilli into onion chilli paste . In a kadhahi  heat butter and add jeera & hing.When jeera starts cracking put the onoin chilli paste and saute it for 2 minutes. To this add ginger garlic paste and saute again. Add tomato puree and saute again. Add all the mentioned spices and saute for few minutes till the spices blend well into the pastes. Now add  spinach puree and stir well. Give this gravy a boil  and lower down the flame.Add salt and finally paneer  .

PalakPaneer is ready. Garnish it with fresh cream.

Serve it with Jeera rice or Missi roti

Optional notes:

I like to prepare this dish in butter as it increases the flavor of the gravy. Always add salt at the final stage of cooking(for gravy dishes).This way right proportion of salt will be added to the gravy.

No comments:

Post a Comment