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Hyderabadi Palak Paneer
Category : Paneer, Hyderabad, Daals and curries
Servings : 3-5
Time Taken : 15-30 mins
Rating :
Method
- First, deep fry paneer.
- Remove onto a plate and drop it in cold water and keep aside.
- Blend onions and mint leaves; blend tomatoes and green chillies separately.
- Heat oil in a kadai, add bleded pastes, fry till the colour changes.
- Add ginger garlic paste and fry for 2 min.
- Add tomato paste and fry for 5 min on a low flame.
- Now add paneer pieces (preserve the water in which paneer was soaked) and fry.
- Then add palak paste, tumeric powder, red chilli powder, garam masala powder, salt and the water in which paneer was soaked.
- Finally add coriander leaves.
- Add green food colour if required, mix well and let it cook covered for 10 min on low flame till the gravy becomes thick.
- Add cream before removing from the heat.
- Serve with jeera rice or naan.
Ingredients:
1/2 kg - paneer, cut into small cubes
Palak washed and boiled and then blended into a smooth paste
2 - onions
1 bunch - mint
5 - green chillies
2 tsp - ginger garlic paste
2 - tomato
3 tsp - cream
1/2 tsp - garam masala powder
1/2 tsp - tumeric powder
1/2 tsp - red chilli powder
5 tsp - oil
1/2 kg - paneer, cut into small cubes
Palak washed and boiled and then blended into a smooth paste
2 - onions
1 bunch - mint
5 - green chillies
2 tsp - ginger garlic paste
2 - tomato
3 tsp - cream
1/2 tsp - garam masala powder
1/2 tsp - tumeric powder
1/2 tsp - red chilli powder
5 tsp - oil
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
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