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Wednesday, January 7, 2009

Palak Paneer(Paneer in Spinach gravy)

Palak paneer (Hindi: पालक पनीर, Urdu: پلک پنیر) is a common variation of Saag. Palak Paneer is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. It is served as a breakfast, lunch or dinner dish. It may be accompanied with lassi, a Punjabi sweet milk drink. Dhabas, or Indo/Pak street restaurants specialize with palak paneer. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is more watery compared to a more solid saag.

Ingredient:
2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, Grated
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
1 tsp Corainder Powder
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste


Methods/steps

1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown(u can skip this ans can used paneer without frying)
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions paste till it turn translucent.
6. Add the garlic, ginger, green chillies,coriander powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.