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Thursday, 5 March 2015
Paneer Methi Palak
is a stunning recipe - here the greens balance each others flavors out
beautifully . The trick is to leave the greens just about undercooked
before you add paneer and salt - don't overcook them and kill the
flavors because here the greens are the main flavor .I don't salt methi -
you want to retain a touch of bitterness which palak and paneer both
balance out beautifully.
200 Grams Paneer Cubed.
200 Grams Palak / Spinach , Minced.
200 Grams Methi , Minced.
1 Teaspoon Finely Chopped Ginger.
Dried Red Chilies.
Mustard Oil or Ghee - both work beautifully though I prefer Mustard Oil here .
oil , add dried red chilies and ginger , saute 30 seconds , add methi ,
cook methi for maybe 3-4 minutes , it begins to get limp , now add
palak , cook another 2-3 minutes , add salt and paneer . Mix well and
cook 2 minutes covered on low heat .