Palak Paneer
Palak paneer is a very tasty and healthy accompaniment to roti, paratha, kulcha and other Indian Breads.
Palak or spinach and paneer make a very good combination with simple spices and fresh ingredients.
This is mainly a punjabi dish and a very popular restaurant side dish.
Without much ado, Let's make palak paneer.
Ingredients:
1.Palak or spinach: one big bunch
2. Paneer or cottage cheese: 200 gms
3. Green chillies: 2 nos
4. Garam masala: 1/2 tsp
5. Kasoori Methi or dried fenugreek leaves: 1/4 tsp
6. Onions: 3 nos
7. Tomatoes: 3 nos
8. Fresh cream: 2 tbsp
9. Red chilli powder: 1 tsp
10. Salt to taste
11. Butter or oil: 2 tbsp
12: Cumin seeds: 1/2 tsp.
Preparation:
Blanch the spinach leaves. Drain out water and immediately pour ice cold water on them. This prevents further cooking of spinach.
Chop onions and Tomatoes.
Slit the green chillies.
Dry roast the kasoori methi.
Cut the paneer into thick strips or like thich french fries.
Procedure:
1. Take 1 tsp oil or butter in a pan. Put onions and fry till translucent. Add the Tomatoes and cook for 5 mins. You can put a handful of nuts like cashews or almonds while grinding to improve the texture.Allow it to cool. Grind along with blanched spinach and keep aside.
2. Take the remaining butter in a pan. Add cumin seeds and slit green chillies.
3. Add the ground spinach paste.
4. Put all the dry masalas and cook till the masalas mix well and oil leaves fron the sides of the pan. Put 1/2 cup of water and paneer pieces.
5. Put the roasted kasoori methi, salt and fresh cream. Mix gently. Put off the flame and serve hot with rotis or breads of your choice.
Palak or spinach and paneer make a very good combination with simple spices and fresh ingredients.
This is mainly a punjabi dish and a very popular restaurant side dish.
Without much ado, Let's make palak paneer.
Ingredients:
1.Palak or spinach: one big bunch
2. Paneer or cottage cheese: 200 gms
3. Green chillies: 2 nos
4. Garam masala: 1/2 tsp
5. Kasoori Methi or dried fenugreek leaves: 1/4 tsp
6. Onions: 3 nos
7. Tomatoes: 3 nos
8. Fresh cream: 2 tbsp
9. Red chilli powder: 1 tsp
10. Salt to taste
11. Butter or oil: 2 tbsp
12: Cumin seeds: 1/2 tsp.
Preparation:
Blanch the spinach leaves. Drain out water and immediately pour ice cold water on them. This prevents further cooking of spinach.
Chop onions and Tomatoes.
Slit the green chillies.
Dry roast the kasoori methi.
Cut the paneer into thick strips or like thich french fries.
Procedure:
1. Take 1 tsp oil or butter in a pan. Put onions and fry till translucent. Add the Tomatoes and cook for 5 mins. You can put a handful of nuts like cashews or almonds while grinding to improve the texture.Allow it to cool. Grind along with blanched spinach and keep aside.
2. Take the remaining butter in a pan. Add cumin seeds and slit green chillies.
3. Add the ground spinach paste.
4. Put all the dry masalas and cook till the masalas mix well and oil leaves fron the sides of the pan. Put 1/2 cup of water and paneer pieces.
5. Put the roasted kasoori methi, salt and fresh cream. Mix gently. Put off the flame and serve hot with rotis or breads of your choice.
Thank u for this recipe without garlic
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