Palak Paneer ( with freshhh tender palak )
Ing:
250gm paneer cubes
1 bunch tender spinach leaves (palak)
2tbsp oil
1 onion very finely chopped
10 pods of garlic , a small pice of ginger nd green chillies( as per spice reqd)
1/4 tsp garam masala
Salt to taste
Method:
Clean nd wash the palak leaves.Heat a vessel ful of water , add a pinch of salt. Wen it strts boiling add washd palak leaves , switch off gas nd blanch fr 3 to 4 min. This wil kip the color of the leaves intact. DO NOT blanch fr longer color of leaves wil chng.Blend the leaves in a mixer 2 a smooth paste along with garlic, ginger, green chillies. Keep the puree coverd. Exposing palak puree 2 air fr long makes it bitter nd also changes color, so kip it coverd.
On a nonstick tawa lightly shallow fry the paneer nd kip aside.
Heat oil in a nonstick pan , add onions nd saute till light brown. Add garam masala , saute , then Add palak puree, salt about 4 to 5 tbsp of water , stir well nd Add the shallow fried paneer .Mix wel nd simmer fr 4 to 5 min.
Note: palak has itz own salt content so tk it into consideration whil adding salt.
Keep the gravy covered. Palak paneer tastes best when freshly cooked.Always cook palak paneer enuff for 1 meal. Its color nd taste change when kept for long.
Tip Credits go to Chef Vishnu Manohar. Anjali , recipe posted
Ing:
250gm paneer cubes
1 bunch tender spinach leaves (palak)
2tbsp oil
1 onion very finely chopped
10 pods of garlic , a small pice of ginger nd green chillies( as per spice reqd)
1/4 tsp garam masala
Salt to taste
Method:
Clean nd wash the palak leaves.Heat a vessel ful of water , add a pinch of salt. Wen it strts boiling add washd palak leaves , switch off gas nd blanch fr 3 to 4 min. This wil kip the color of the leaves intact. DO NOT blanch fr longer color of leaves wil chng.Blend the leaves in a mixer 2 a smooth paste along with garlic, ginger, green chillies. Keep the puree coverd. Exposing palak puree 2 air fr long makes it bitter nd also changes color, so kip it coverd.
On a nonstick tawa lightly shallow fry the paneer nd kip aside.
Heat oil in a nonstick pan , add onions nd saute till light brown. Add garam masala , saute , then Add palak puree, salt about 4 to 5 tbsp of water , stir well nd Add the shallow fried paneer .Mix wel nd simmer fr 4 to 5 min.
Note: palak has itz own salt content so tk it into consideration whil adding salt.
Keep the gravy covered. Palak paneer tastes best when freshly cooked.Always cook palak paneer enuff for 1 meal. Its color nd taste change when kept for long.
Tip Credits go to Chef Vishnu Manohar. Anjali , recipe posted
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