Thursday, April 11, 2013

Palak Paneer


1. Palak leaves - 2 bunches ( I used the frozen palak available in the Indian stores. Fresh palak leaves are not available in this part of the country. You could alternatively use spinach.)
2. Paneer cubes - 2 cups
3. Cumin seeds - 1/4 tsp
4. Ginger Garlic paste - 2 tbsp
5. Green chillies - 2-3, chopped
6. Onion - 1 large chopped
7. Tomato - 1 chopped
8. Turmeric powder - 1/2 tsp
9. Red chilli powder - 1 tsp
10. Cumin powder - 1/4 tsp 
11. Garam masala - 1/2 tsp 
12. Heavy cream - 1/4 cup (optional)
13. Dry fenugreek leaves (Kasoori Methi) - 1/2 tsp 
14. Sugar - 1/4 tsp 
15. Oil - 2 tbsp
16. Salt - To taste


1. Blanch the leaves in hot water if using fresh leaves. If using frozen, thaw them in a microwave. 
2. Puree the leaves to a fine paste and keep aside. 
3. Blanch the tomato, remove the skin, puree and keep aside. 
4. Heat 1 tbsp oil in a pan. Add the chopped onion and green chillies and saute until the onion turns lightly brown. Set aside to cool and grind into a smooth paste. 
5. Heat the remaining 1 tbsp oil and splutter mustard seeds. Add the ginger garlic paste and mix well. 6. 6. Add the onion paste and cook until the raw smell goes away. 
7. Add turmeric, red chilli powder, cumin powder and garam masala. Mix well for about a minute.  
8. Add the tomato paste and let cook for a minute. Then add the palak puree. Add salt and a 1/4 tsp of sugar. Sugar is added to retain the green color of the leaves. This is completely optional. 
9. Mix well cover and cook for 10 minutes until the leaves are cooked. 
10. Add the paneer pieces and let cook for another 5 minutes. 
11. Add the cream and fenugreek leaves, mix and remove from heat. 
12. Serve warm with rotis or naan. 

Enjoy! :D 


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