Wednesday, 8 October 2014


Palak Paneer


Paneer                                                        -250 gms  cut into cubes
Fresh spinach/palak                                   -1 bunch
Green chilies                                              -1 or 2 chopped
Garlic                                                         -1 Finely chopped (optional)
Ginger                                                        -1/2 inch Finely chopped
Onion                                                         -1 medium sized finely chopped
Tomato                                                      -1 medium sized finely chopped
Garlic/lahsun                                             -4-5 finely chopped
cumin seeds/jeera                                      -1/2 tspoon
Turmeric powder/haldi                              -1/2 tspoon
Coriander powder/dhaniya                        -1/2 tspoon
Red chili powder                                       -1/2 tspoon  (optional)
Asafoetida/hing                                         -a pinch
Garam masala powder                               -1/2 tspoon
Bay leaf/tej patta                                        -1
Cream                                                         -1 or 2 tbsp low fat
oil                                                               -2 tbspoon
salt                                                              -to taste
water                                                           -as required
Kasuri methi leaves/dry fenugreek leaves -1 tbspoon (optional)
Fresh Coriander  leaves                              -1 tbspon to garnish

Rinse the spinach very well under running tap water. boil water in a pan with some salt.
switch off the fire and add the spinach leaves in the hot water.
cover the pan with a lid and let the spinach leaves sit in the water for 2-3 mins.
After 3 minutes drain the water. Now puree the spinach in a blender or with the hand held blender. Take out the puree and wash the jar. Make a very smooth puree.
Now Add the ginger, garlic, green chilies, onion and tomatoes in the blender and  blend again. Blend it till it becomes very smooth.
Now heat oil in a heavy pan or kadai. Put the cumin seeds and asafetida when oil is hot. Then add the bay leaf. Now add the Onion, Garlic, Ginger and Tomato  puree to it. Cook it covered with lid for 5 minutes, once it starts to leave the oil.
add the turmeric powder, coriander  powder and red chili powder, stir and saute for some seconds.
Now add the spinach puree, add some water if required. Simmer for 8-10 minutes or more till the spinach is cooked.
After 10 minutes add salt and garam masala. Stir well to mix everything again.
At this point you can also add some crushed kasuri methi leaves, If it's of your taste.
Now add the paneer cubes. Cook the gravy for another 5 minutes. Paneer cubes will become tender and juicy.
Switch off the flame. Add cream and stir well but avoid breaking the paneer cubes.
Palak Paneer is ready to serve with hot chapatis and rice. Sprinkle Palak paneer with fresh coriander leaves.

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