Monday, 7 December 2015

Palak paneer recipe

Palak paneer  is a vegetarian Indian / Pakistani dish consisting of spinach and cheese.

With tomato gravy sauce and cheese in a thick paste made
 from puréed spinach and seasoned with garlic, garam masala, and other spices.
It is also called makhni saag in some parts of India and Pakistan and served with
Naan, Chappati or Simlpe Boiled Rice.



Ingridients you will need for this are

Spinach 2 cans (available at all the super markets) or 4 cups chopped Spinach
cheese 1/2 cup
Ginger and Garlic paste 1 tbsp
finely chopped large Onion 1 medium size
Lemon Juice 1 tsp
Whole cumin seed 1tsp
Tomatoes 2
Cheeze 250 gms
Fresh Cream 3 tbsp
Water 1/4 cup + 1/3 cup
Chilli powder 1 1/2 tbsp

1: If you are use fresh spinach please clean and wash spinach in water to remove any soil or impurities. 
    To blanch the spinach, boil it in salted water for 2 minutes.
2: cut the paneer into bite size cubes.
3: Puree the onions, set it aside
4: Puree the tomatoes and set aside.
5: Heat 2 tablespoons oil or ghee in a non-stick pan or kadai over medium flame. 
    Add cheese cubes and shallow fry them until the sides turn light brown. 
    Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by 
    placing them on absorbent kitchen paper napkin.
6: Mix the cumin and chilli powder in a bowl with a little water, 
    to make a liquidish-paste.
7: puree the spinach and ginger-garlic into a fine paste.
8. Heat well a cooking pan, not smoking, but well heated.
9. Pop in the cumin seeds, and dry fry them until you get a nice aroma,
    and the seeds get toasted. Take care,keep stirring. These seeds tend to burn very easily.
    If burnt they'll give a bitter taste.
10. Add the onion puree. Keep stirring until turned golden.
11. Add the pureed tomato to the pan.stir well.
12. Add the spice emulsion created in step 4, cook for a few minutes.
13. Add the spinach puree.Cook for 2 minutes.
14. Add the cubed cheese cubes, salt(to taste) and allow to cook covered for 2-3 minutes.

Serve with Naan, Chappati or Boiled rice




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