Monday, January 7, 2019
Paneer Palak
1. Clean spinach in water to remove any soil or impurities.
2. To blanch the spinach, boil it in turmeric salted water for 2 minutes.
3. Drain it, cool and grind blanched spinach along with green chillies.
4. Heat 1 tablespoon oil and shallow fry the paneer cubes until the sides turn light brown.
5. Heat 1-tablespoon oil and 1-tablespoon butter Add cumin seeds and saute.
6. Add finely chopped onion and stir fry.
7. Add ginger-garlic paste and stir fry.
8. Add spinach puree, salt and cook for 2-3 minutes.
9. Add adequate water, and bring it to a boil.
10. To the gravy, add shallow fried paneer cubes and cook for 3-4 minutes.
11. Add lemon juice, kasuri methi and mix well.
12. Add the cashew cream, after 2 minutes switch off the flame.
* If you want to have very soft paneer that mixes well with gravy of palak, soak them in hot water for 10 minutes after shallow frying.
* Instead of paneer, boiled and diced potato or cooked chicken also can be used.
2. To blanch the spinach, boil it in turmeric salted water for 2 minutes.
3. Drain it, cool and grind blanched spinach along with green chillies.
4. Heat 1 tablespoon oil and shallow fry the paneer cubes until the sides turn light brown.
5. Heat 1-tablespoon oil and 1-tablespoon butter Add cumin seeds and saute.
6. Add finely chopped onion and stir fry.
7. Add ginger-garlic paste and stir fry.
8. Add spinach puree, salt and cook for 2-3 minutes.
9. Add adequate water, and bring it to a boil.
10. To the gravy, add shallow fried paneer cubes and cook for 3-4 minutes.
11. Add lemon juice, kasuri methi and mix well.
12. Add the cashew cream, after 2 minutes switch off the flame.
* If you want to have very soft paneer that mixes well with gravy of palak, soak them in hot water for 10 minutes after shallow frying.
* Instead of paneer, boiled and diced potato or cooked chicken also can be used.
Monday, October 1, 2018
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