Palak Paneer is a Punjabi dish and is very popular with youngsters. The creamy texture of spinach with Paneer is a very good combination. With a little alteration, you can make this even on Ekadashi fasts. Give it a try!
You will need
for spinach puree:
250 grams palak or 12-15 oz spinach (palak)
1 cup water
paneer:
250 grams paneer or 8 to 9 oz
for the gravy/sauce:
1 TBSP Ghee
½ teaspoon cumin seeds
2 small tej patta
1 pc Cinnamon stick
3 medium tomatoes
2 teaspoon ginger paste
2 TBSP Cashews
1/4 tsp Red chilli Powder
1/2 tsp turmeric powder
1 teaspoon kasuri methi ( optional)
1 teaspoon garam masala powder
1 TBSP whipping cream
a pinch of sugar
salt to taste
Method Boil water in a pan, add the spinach leaves and boil the leaves for a few mins.Grind or blend to a smooth puree. No need to add any extra water while grinding or blending. Now for the gravy, in a blender, add ginger, cashews and tomatoes, adding very little water,blend into a fine paste. Now in a Pan, add ghee, hing , Jeera, Bay Leaves and cinnamon sticks. Add the tomato cashew paste and the spices, garam masala powder,turmeric powder,kasuri methi. and Red Chilli Powder. Cook the paste for 5 mins. Now add the spinach puree to the tomato cashew paste and cook for 10-12 minutes, till the spinach changes color and turns darker. frying paneer cubes: This step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer, heat ghee in a well seasoned or non stick pan and pan fry the paneer, till golden brown. To soften the paneer more,place them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it. Add the Paneer to the Palak gravy. Simmer for 3-4 mins, so the Paneer can absorb all the flavors as well. Garnish with whipping cream.Offer to the Lord with Rotis and enjoy His mercy!
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