Wednesday, February 3, 2010

Palak Paneer (Spinach and Cottage Cheese Gravy)

  1. Palak (Spinach) - 1 bunch
  2. Paneer (Cottage Cheese) - 1 packet (I like the Amul Frozen Paneer - its soft and tastes delicious)
  3. Fresh Cream - 3 tblsp (Again, Amul Fresh cream is the best. It is not sour and enhances the taste)
  4. Onions (Sliced) - 3
  5. Tomato (Chopped) - 2 (You can use tomato puree instead)
  6. Green Chilly (Slit)- 1
  7. Ginger Garlic Paste - 2 tsp
  8. Jeera - 1 tsp
  9. Red Chilly Powder - 1 1/2 tsp
  10. Turmeric Powder - 1/4 tsp
  11. Garam Masala - 1 tsp (I prefer Everest Garam Masala)
  12. Oil - 4-5 tsp
  13. Salt to taste

  • Wash the palak and steam it with little water. (You can put it in the pressure cooker without the whistle or bring water to boil and let the palak boil for 3 mins).
  • Remove from stove and let it cool.
  • Slice the paneer into pieces. If you are using frozen paneer, thaw it in lukewarm water. Microwave the Paneer for 1 min on High and set aside.
  • Heat oil in a Kadai and splutter the Jeera seeds. Add the onions and saute till brown.
  • Add the slit chilly and ginger garlic paste and cook till the raw smell disappears.
  • Add the tomatoes/tomato puree and cook on low flame till the tomato paste becomes thick.
  • Remove from the stove and let it cool.
  • Grind the palak (spinach) and the onion-tomato mixture together.
  • Heat the Kadai, pour this mixture and allow it to boil.
  • Add Turmeric Powder, Chilly Powder and Salt to taste.
  • Add Paneer pieces and let it boil.
  • Add the Garam Masala Powder.
  • Finally add the fresh cream, let it boil just once and remove from the stove.

Your tasty Palak Paneer is ready.

Note: - You can add 1 glass of milk if you do not have Fresh Cream, but make sure that it is the last thing you are adding and switch off the gas immediately after one boil. Else the cream/milk will curdle and it will change the appearance of the dish.

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