Friday, 20 November 2015

Palak Paneer

Paneer is the most favoured food for vegetarian of all time. It is available everywhere and there are so many recipes to prepare with it. I love to do experiments with Paneer because my little daughter loves it very much among a few. From childhood she is little allergenic to milk products and her doctor suggested only two milk products “Paneer/Chaana” and “Yogurt”. It is full of protein and fits every age group.
      Whatever, today I am sharing one of the most known recipes using Paneer that is “Palak Paneer”. The origin of the recipe is Western Punjab or Pakistan and is basically a Tomato based gravy with blanch Spinach paste. It brings the sweet and sou taste due to the addition of vinegar or yogurt. It is a perfect vegetarian dish with Chapati or Naan.

·        Spinach leaves/ Palak / Palang -2 branches
·        Green chili -2 no( I used deseeded)
·        Paneer (cut into cubes) -300 grams.
·        Onion chopped -1  big sized
·        Grated ginger -1’’ piece
·        Grated garlic – 1 no
·        Tomato puree -1/2 cup
·        White vinegar -4 tsp.
·        Fresh cream -1/4 cup
·        Sugar -1 ½ tbsp..
·        Salt – to taste
·        Asafetida -1 pinch
·        Cumin seed-1/4 tsp.
·        Bay leaf -1 no
·        Fenugreek seed -4-5 no
·        Dry red chili -1 no
·        Red chili powder-1/4 tsp.
·        Dry fenugreek leaves crushed (Dry roast it and then crushed with your hand) -1/2 tsp.
·        Garam masala powder-1/4 tsp.
·        Butter -1 tsp.
·        White oil-2 tsp.

·        Blanch spinach leaves into required water, then immediately strain and hold it under cold tap water.

·        Then blend spinach adding two green chilli.

·        Heat a pan or kadai. Add butter into it. Take Paneer cubes.

·        When it melts add Paneer pieces and sauté it only for less than one minute.

·        Fry it in high flame and remove from heat before catching the brown colour. (You may not fry paneer pieces, but my family like the fried and so I did it.)

·        In to the remaining butter add 2 tsp. of oil.
·        When hot add bay leaf, fenugreek seeds, cumin seed and dry red chilli.
·        When it starts to spluttering add grated garlic-ginger paste.
·        Fry for one minute and add chopped onion in it.
·        Fry it until its colour changes to pink.
·        Next add tomato puree, salt and sugar in it and cook it until oil is floating on.
·        Add spinach paste in it .Cook for 3-4 minutes.
·        Add fresh cream and vinegar in it, can add little more sugar and salt this time if needed.
·        Add fried Paneer in it and cook for 10-12 minutes in low flame. Don’t stir too much.
·        Next open the lid and add dry fenugreek leaves and garam masala.
·        Remove from heat and after plating spread ½ tsp. of butter over it.

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