Ingredients-
Palak - 1/2 kg
Paneer - 250 g
Onion chopped - 2 medium
Tomatoes chopped - 2 medium
Garlic-ginger paste - 2 tbsp
Green chilli paste - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 1/2 tsp
Red chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Bay leaf - 2
Cornflour - 1 1/2 tsp
Oil - 4tbsp + frying
Milk - 1/2 cup
Cream - 2 tbsp
Butter - 1 tbsp
Method -
Remove the hard stem of the palak and clean it thoroughly in running water.
Cut it coarsely, blanch and grind it.
Cut the paneer in cubes and spread the cornflour over it coating it nicely.
Heat a frying pan and fry the paneers in 2 batches until it has turned to a light golden colour. Keep it aside.
In the same frying pan, remove the excess oil letting 4 tbsp remain over there.
Now put the bay leaf and after that put the onions and fry it.
When its golden brown put the ginger- garlic paste, chilli paste, all the dry ingredients and the chopped tomatoes, stirring all the time.
Fry it on a low heat until the tomatoes are tender. Add the ground palak and mix it nicely with the rest of the masala, stir fry it for a while and pour the milk at this point. Cover it and let it simmer on a low flame for a while, taking care that it should not stick to the pan. Add the paneers, cover and cook until the paneer is done. Before serving garnish it with the cream and butter.
Serve it hot with rice, paratha, rumali roti or tandoori roti.
It goes superbly well with anything.
Remove the hard stem of the palak and clean it thoroughly in running water.
Cut it coarsely, blanch and grind it.
Cut the paneer in cubes and spread the cornflour over it coating it nicely.
Heat a frying pan and fry the paneers in 2 batches until it has turned to a light golden colour. Keep it aside.
In the same frying pan, remove the excess oil letting 4 tbsp remain over there.
Now put the bay leaf and after that put the onions and fry it.
When its golden brown put the ginger- garlic paste, chilli paste, all the dry ingredients and the chopped tomatoes, stirring all the time.
Fry it on a low heat until the tomatoes are tender. Add the ground palak and mix it nicely with the rest of the masala, stir fry it for a while and pour the milk at this point. Cover it and let it simmer on a low flame for a while, taking care that it should not stick to the pan. Add the paneers, cover and cook until the paneer is done. Before serving garnish it with the cream and butter.
Serve it hot with rice, paratha, rumali roti or tandoori roti.
It goes superbly well with anything.
This is one of a kind way of cooking Palak Paneer. I will count this one to my lists.
ReplyDeleteThank you for liking the Paneer recipe....do keep visiting my blog and liking the recipes.
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