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Palak Paneer
By : Method
- Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric & half the onions with some water.
- Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it; keep aside.
- In a sauce pan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.
- Then add the ground mixture 2-3 tbsp at a time, frying well & then add salt & suger.
- Drain the paneer & drop the cubes into the gravy.
- Simmer open (not covered) for 2 minutes & then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour & then simmer (open) till desired consistency is reached.
- Garnish with cream & serve with steamed rice or piping hot rotis/naan
Ingredients:
2 bunches - spinach
1 bunch - coriander
1 - chopped large onion
1 cup - cooking cream
1/2 tsp - cumin seeds
Salt to taste
2 tsp - sugar
1/2 tsp - peppercorns
1 =- green chili
1/2 kg - paneer/cottage cheese, cut in 1x1 inch cubes
3-4 cardamoms/1/s tsp cardamom pwd
1/4 tsp - ajwain (optional)
1/2 tsp - turmeric
Cooking oil/clarified butter
2 bunches - spinach
1 bunch - coriander
1 - chopped large onion
1 cup - cooking cream
1/2 tsp - cumin seeds
Salt to taste
2 tsp - sugar
1/2 tsp - peppercorns
1 =- green chili
1/2 kg - paneer/cottage cheese, cut in 1x1 inch cubes
3-4 cardamoms/1/s tsp cardamom pwd
1/4 tsp - ajwain (optional)
1/2 tsp - turmeric
Cooking oil/clarified butter
RECIPES BY MEARL FERNANDES
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