I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Tuesday, 4 February 2014
200 - 250 Grams Paneer.
500 Grams Spinach.
1 Teaspoon Jeera Powder.
1 Tablespoon Minced Garlic.
1 Teaspoon Kasoori Methi.
Chilies To taste.
1 Tablespoon Lemon Juice.
2 Tablespoons Chopped Green Dhania ( gives an amazing taste , but don't cook it )
Cream - Optional.
Cube paneer and soak in hot water 20-30 minutes , then drain.
palak well , cut off the thick stems if any or else retain . Chop palak
- blanch for 2 minutes in boiling water to which 1 tablespoon of sugar
has been added. Drain palak . Squeeze out water and puree - you may also
mince fine or puree some and mince some .
Heat oil , add garlic , once garlic begins to soften add the
pureed palak and cook till oil separates. Now add salt , chilies ,
kasoori methi and paneer .Cook another 4-5 minutes till all blend well .
Add Jeera powder. Take off heat , add lemon juice and dhania leaves ,
allow to stand covered 3-4 minutes for flavors of dhania to permeate
then adjust flavors , and finally add cream if you are using.
This comes out delicious. No onions , ginger or tomatoes.