Tuesday, August 12, 2014

Paneer Palak

1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1 tbsp oil
1 tsp cumin seeds
1 tsp finely chopped ginger or paste
1 tsp finely chopped garlic or paste
1/2 cup onions-grated
1 cup tomatoes-chopped fine
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly powder
1 tsp coriander powder


1.Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water
for two minutes. Refresh in chilled water.
2.Squeeze out excess water. Grind into a fine paste. Cut the paneer into one inch by one inch by
half inch pieces and keep aside.
3.Heat oil and add cumin, when it splutters, ginger and the garlic (chopped or paste), and saute
till a light brown about 1 minute.
4.Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
5.When fat separates, add the salt, garam masala, coriander powder and the red chilly powder.
and stir till well mixed.
6.Add spinach puree and saute for 2-3 minutes and add paneer.
Turn around a few times and serve hot.
Serve hot with rotis, naan or jeera rice.

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