Tuesday, 4 February 2014

Palak Paneer

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.
Wash 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.

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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