Monday, November 23, 2009

PALAK PANEER

INGREDIENTS

1-500 gms Paneer (look below for recipe to make your own Paneer)
2-2 medium-sized bunches of fresh spinach
3-1/2 bunch fresh fenugreek leaves
4-4 tbsps vegetable/ canola/ sunflower cooking oil
5-1 large onion chopped fine
6-1 large tomato diced
7-2 tsps garlic paste
8-1 tsp ginger paste
9-2 tsps coriander powder
10-1 tsp cumin powder
11-1/2 tsp turmeric powder
12-1 tsp garam masala powder
13-Salt to taste
14-1 tbsp of butter to garnish

METHOD

1-Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
2-Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
3-Add the ginger and garlic pastes and fry for a minute.
4-Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
5-Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
6-Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
7-Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

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