PALAK PANEER

INGREDIENTS

FOR PALAK PASTE:

  • 5 CUP WATER

  • 1 BUNCH PALAK / SPINACH

  • 1 INCH GINGER

  • 1 CLOVE GARLIC

  • 3 GREEN CHILLI

OTHER INGREDIENTS:

  • 3 TSP OIL

  • 1 TSP BUTTER

  • 12 CUBE PANEER / COTTAGE CHEESE

  • 1 TSP CUMIN / JEERA

  • 1 INCH CINNAMON

  • 4 CLOVES

  • 2 POD CARDAMOM / ELACHI

  • 1 BAY LEAF / TEJ PATTA

  • 2 TSP KASURI METHI / DRY FENUGREEK LEAVES

  • ½ ONION, FINELY CHOPPED

  • ½ CUP TOMATO PUREE

  • ¼ CUP WATER

  • ¾ TSP SALT

  • ¼ TSP GARAM MASALA

  • 2 TBSP CREAM / MALAI

INSTRUCTIONS

1. TAKE BLANCHED PALAK, 1 INCH GINGER, 1 CLOVE GARLIC AND 4 GREEN CHILLI.


2. BLEND TO SMOOTH PASTE WITHOUT ADDING ANY WATER. KEEP ASIDE.


3. NOW IN A LARGE KADAI HEAT 3 TSP OIL, 1 TSP BUTTER AND ROAST THE SPICES TILL IT TURNS AROMATIC.


4. FURTHER, ADD ½ ONION AND SAUTE TILL IT TURNS GOLDEN BROWN.


5. ADDITIONALLY, ADD ½ CUP TOMATO PUREE AND SAUTE.


6. ADD PREPARED PALAK PASTE, ¼ CUP WATER AND ¾ TSP SALT.


7. MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.


8. FURTHER, ADD ROASTED PANEER AND MIX WELL.


9. SIMMER FOR 5 MINUTES OR TILL PANEER ABSORBS FLAVOUR.


10. TURN OFF THE FLAME AND ADD ¼ TSP GARAM MASALA, 1 TSP KASURI METHI AND 2 TBSP CREAM. MIX WELL.


11. FINALLY, SERVE RESTAURANT-STYLE PALAK PANEER WITH ROTI / NAAN.

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