chilies 1 or 2 small to medium garlic cloves 1 inch ginger for the palak curry: 2 tsp butter / ghee 1 tej patta/indian bay leaf 1 tsp cumin seeds / jeera 1 onion 1 tomato 1 garlic cloves ¼ tsp turmeric powder / haldi ½ tsp red chilli powder ½ tsp garam masala powder 200 to 250 gms paneer or tofu salt as required garnish: a few teaspoons of cream or butter for topping the palak paneer (optional) Instructions making the palak (spinach) puree: rinse the palak or spinach leaves very well in running water. if the stems are stringy, then discard the stems. boil 5 cups water, then add the palak leaves in the hot water. allow the palak leaves sit in the water for 2-3 mins strain the palak leaves. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. allow the spinach leaves to be in the cold water for a minute or two. add the spinach in a blender or grinder jar leaving behind water. add chopped ginger, garlic and green chilli. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside. making the palak gravy: heat oil or ghee or butter in a pan or kadai. and saute paneer just for 2 to 3 mins add the cumin seeds and tej patta or bay leaf. let them splutter. add the finely chopped onions and garlic. saute till the onions become golden. add the chopped tomatoes. stir and saute the tomatoes till they soften. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the palak pure and stir well. add about ⅓ to ½ cup water or as required. stir again. boil for 3 minutes then add the turmeric powder, red chilli powder. simmer for 5- minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now. stir in between. stir again and then add the paneer/cottage cheese cubes. stir and add garam masala powder. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice. 3.5.3208
water, then add the palak leaves in the hot water. allow the palak leaves sit in the water for 5 mins
water or as required. stir again. boil for 3 minutes
you can top the palak paneer with some butter or cream also while serving
salt to the hot water and stir. and later blanch palak for 3 minutes this helps to get rid of dirt as well.
With its fairly mild, milky flavour and dense crumbly texture which doesn’t melt like other cheese, its best when paired with strong and spicy flavours like in classic Indian curries or dishes like PalakPaneer (spinach based curry), Achari Paneer (tomato base with Indian pickling spices), Matar Paneer (peas and tomato), Paneer Jalfrezi (tossed with bell pepper in lightly spiced tomato paste), Paneer Kurma (lightly spiced yogurt based dish), Kadai Paneer (whole spices and tomato paste), Paneer Kofta (deep fried paneer dumplings in creamy gravy), Paneer Tikka Masala (marinated paneer with vegetables) and many other Paneer curries
How to make pattani sundal fry recipe or Matar ki Ghugni Recipe a yummy snack item during tea time. Mushroom Matar Masala is a combination of mushrooms and green peas cooked together using freshly ground spices and different pastes to get the gravy
This makes the chicken looks yummy and perfect same like restaurantstyle. Tandoori chicken is used as a base in many chicken curries, specially in middle eastern restaurants, they used this chicken in butter chicken