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Palak Paneer

INGREDIENTS:

  1. Spinach Leaves 4 bunches
  2. Paneer 500 gm cut into cubes
  3. Ginger Paste 1 tbsp
  4. Garlic Paste 1 tbsp
  5. Onion 3 Large chopped
  6. Tomato 3 medium finely chopped
  7. Green chili Paste 1/2 tsp
  8. Kashmiri red chili powder 1tsp
  9. Garam masala powder 1/2tsp
  10. Butter 1tbsp
  11. Ghee 1tbsp
  12. Oil 1tbsp
  13. Cumin Seeds 1tsp
  14. Red chili 1-2
  15. Salt as per taste
  16. Sugar 1/2tsp

METHOD:

Serving Size 4

Blanch the palak in hot water for 5 minutes. Then immediately immerse in ice cold water. Drain and cool completely. Blend this along with 1/4th cup ice cold water to a smooth paste. The puree should be smooth and thick.

Heat 1 tbsp oil in a pan over medium heat. Place the paneer cubes in the pan and cook turning constantly, until lightly golden on all sides. Set aside for further use.

In the same pan heat oil and add cumin seeds. When they splutter add the chopped onions and fry until they turn translucent. Next add garlic paste and sauté until the raw smell of the garlic goes.

Then add ginger paste. Stir fry for 2 minutes and add tomatoes with salt. Sauté until they break down and turn mushy. 

Next add garam masala powder, green chili paste, sugar and butter. 

Now add prepared palak puree. Adjust salt and give a nice stir. 

Transfer paneer cubes and cook for 4-5 minutes.

Heat ghee in a tempering pan over medium heat. Add 2 dry red chilis. Switch off the flame and add Kashmiri red chili powder. Add this tempering to palak paneer. Close the lid and let it rest for 5 minutes.

Serve palak paneer with naan roti or jeera rice.


    




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