Palak Paneer (Spinach and Cheese) is a North Indian dish is rich in protein,
iron and has an unbeatable flavor when eaten with fresh naan or roti. It looks
so tempting with its creamy spinach green contrasting with pure white paneer.
Paneer is made by adding lemon
juice in hot milk. While milk is boiling, add lemon juice to it and wait until
the curd separates from whey. Curd is then drained and excessive water is
squeezed out of it, the resulting product is Paneer. To make your life much
simple, you can go to any Indian grocery store and buy ready-made paneer.
·
Spinach(palak)
--1 big bunch or big packet
·
Paneer--200
grams
·
Onions--2
(chopped into big pieces)
·
Tomato--1
(big)
·
Ginger-Garlic
paste--1/2 tablespoon
·
Green
chillies--5-6
·
Sour
Cream--1 big spoon
·
Cloves--3-4
(powder)
·
Cumin
(Jeera) powder--1 teaspoon
·
Oil-1/4
cup
Paneer -If you are using frozen
paneer take it out and keep at room temperature for 3-4 hours prior to cooking
or you can defrost it.Take oil in a medium sized thick tawa (flat pan) and put
very little oil in it. Add the paneer cubes and fry till they are golden brown.
Sprinkle some salt on it and put it aside.
Gravy - Steam the spinach (palak)
in a steamer or pan about 5-6 minutes. To steam in a pan cut the palak and add
a spoon of water and cover it for 5-6 minutes. Take the spinach, Onions,
tomatoes, ginger- garlic, chillies and make a fine paste in a blender.
Take a non-stick pan and pour oil
in it and heat on medium heat. Add jeera powder, cloves,turmeric and saute for
few seconds. Now add the puree paste keep stirring it as it tends to flutter
around. Partially cover the pan for about 7-8 minutes occasionally stirring it.
Add some water if the gravy is too thick. Add salt and a pinch of sugar. Add
the sour cream,mix gently and add the paneer. Cook for 5-6 minutes before
taking it off the stove. Serve with roti or chapati.
You can roast the whole
paneer by just putting the paneer slab on tava and roasting it on both sides
till golden brown. Cut into small pieces when cool.
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