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Resources » Media in Kerala » Media and Publications


Palak Paneer


Posted Date:     Category: Media and Publications    Rating: 2 out of 52 out of 5
Author: Member Level: Silver    Points: 5

A simple and nutritious North Indian side for chapathi and puri. Tastes good even with rice and papad.

Ingredients:
Spinach/palak - a big bunch
Paneer – 250 gm
Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Big onion - 1 medium (finely chopped)
Green chili - 2 (slit lengthwise)
Ginger Garlic Paste - 1 tsp
Chili powder - 2 tsp (or to taste)
Turmeric powder – ½ tsp
Garam masala powder - ½ tsp
Tomato - 1 medium (pureed)
Salt to taste

Method of Preparation:
• Chop onion and green chili into small pieces. Keep aside.
• Grind spinach with a little water in blender to make a paste.
• Heat ghee in a frying pan and fry paneer cubes till they are golden brown. Remove them and keep aside.
• In the remaining ghee add cumin seeds and let them splutter.
• Add onion and green chillies and sauté till onion turns golden brown in color.
• Add ginger-garlic paste and fry till the raw smell disappears.
• Add turmeric powder, chili powder, garam masala powder and salt to taste. Fry till the raw smell of masala disappears.
• Add tomato puree and cook for 5 minutes.
• Add Spinach paste and cook for another 5 minutes.
• Then add paneer cubes, cover and cook for another 5 minutes.
• Then add water and cook for 5 to 7 minutes in medium heat.
:- Serve with white rice, chapathi or roti.

Happy Cooking :)
Reference http://sujeescuisine.blogspot.com/2008/08/palak-paneer.html

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Responses to "Palak Paneer"
Author: urmilesh kumar    30 Apr 2010Member Level: Gold   Points : 1
palak is a green vegetable rich in calcium and potassium.calcium projects risk of renal stones while potassium accelerates blood coagulation and is under risk group of people with cardiac risk in the age group 30+ in US,35+ELSEWHERE


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