Sunday, 6 May 2012

PALAK PANEER

This is one of the north indian delicacies which makes even those who fear greens want for more......

INGREDIENTS

  • PALAK LEAVES-1 BUNCH
  • PANEER-200GM(CUT INTO CUBES AND TOSSED IN OIL)
  • ONION -1(FINELY CHOPPED)
  • TOMATO-1(FINELY CHOPPED)
  • GINGER-1 INCH
  • GARLIC(6 CLOVES)
  • GARAM MASALA-1TSP
  • CUMIN POWDER-1 TSP
  • CORIANDER POWDER-1 TSP
  • RED CHILLI POWDER-HALF TSP
  • SUGAR-1 TSP
  • CREAM-2 TSP(OPTIONAL)
  • SALT(TO TASTE)
  • DRY FENEUGREEK LEAVES(KASOORI METHI)-1 TSP
  • TURMERIC-ONE-FOURTH TSP
  • CUMIN SEEDS-1TSP
 
METHOD

  • Cook the palak leaves in water until soft for about 5 minutes.
  • Drain the remaining water and grind the leaves into a smooth paste.Keep aside.
  • Heat 2 tsp oil in a deep vessel.
  • Add cumin seeds and fry for a minute.
  • Add chopped onion and fry for 5 minutes on a medium flame till they become translucent.
  • Grind the ginger and garlic and add to it.Fry on a medium flame till the moisture is absorbed.
  • Add salt and sprinkle some water.
  • Now add chopped tomato and fry till they become soft.
  • Reduce the flame and add all the spices(turmeric,cumin powder,chilli powder,coriander powder,garam masala powder,kasoori methi).
  • Add sugar.
  • Add the fried paneer to it.
  • Now add the palak .Stir well and cook covered on a medium flame for 10 minutes.
  • Remove from fire.
  • Add cream for richness and presentation.
  • Serve hot with chappatis.
HANDY TIPS


  • Cut onion finely to save the cooking time.
  • Use cauliflower and do the recipe.
  • Add the spice powders while the flame is low,otherwise  they burn and the dish becomes bitter.