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.