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Friday, August 28, 2009

Palak Paneer

Serves: 4, Preparation time: 25 minutes

2 bunches of spinach (palak) washed
200 gms paneer (cut into cubes)
2 onions grind to paste
2 tomatoes grind to paste
2 green chillies
2 tsp ginger-garlic paste
1 tsp red chilli powder

1 tsp turmeric powder
1 tsp coriander powder

1 tsp garam masala powder
2 tbsp refined oil
1 tsp chat masala

salt to taste

Assort the spinach and remove the stem so that only leafy portion remains. In a pressure cooker add half cup water, salt and green chillies. After one whistle turn off the burner and let it cool down. Now keep aside the water from boiled palak (may need it later to add in the gravy). Blend it in a grinder to make a smooth paste.
Sprinkle some salt and haldi in paneer cubes and deep fry it in a pan for a minute. In the remaining oil put onion paste and let it fry for a while till it leaves oil. Add ginger garlic paste and stir fry. Now add turmeric, coriander, red chilli powder and mix it well. Pour tomato paste in the pan and stir it frequently. After it leaves oil add spinach paste, paneer cubes, garam masala and salt to your taste. Stir well and cook it for a minute. If you need to dilute the gravy then add the boiled palak water (which you had kept aside earlier).Garnish well with flakes of butter and chat masala.

User comments & Tips:
To make the paneer soft after frying you can dip the paneer cubes in boiling water(by doing this paneer remains soft).

1 comment:

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