Thursday, 5 March 2015

Paneer Methi Palak

This 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 .
Heat 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 .
Sit down to a delicious meal !

Sikandalous Cuisine

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