Lots of Flavours. A different Palak Paneer. Has a rich and chatpata (tangy) taste.
I love the flavours of fresh spices, Kasuri Methi and Garlic in my food.
Ingredients:
500 gm paneer
250 gms Spinach
1 kg tomatoes
2 tbsp desi ghee
2 bay leaves
3 whole red chillies
1 piece mace
5 green cardamoms
4-5 cloves
2 black pepper corns
3 tsp garlic paste
1/2 tsp ginger paste
2 tsp cumin seeds
Chopped green chillies
2 tsp chopped garlic & ginger
1 chopped onion
Kasuri methi leaves
1 cup cashew nut paste
1/2 cup cream
1 tsp red chilli powder
1 tsp cumin seed powder
2 tbs chopped coriander leaves
Salt to taste
A squeeze of lemon juice
For the marinade:
2 tsp ginger paste
2 tsp garlic paste
1 tsp red chilli powder
Method:
Cut half the paneer into cubes and crumble the other half. Marinate cubes with ginger and garlic paste, salt and red chilli powder for half an hour.
Heat oil in a pan. Add half the chopped garlic. After a minute, add chopped spinach. Add a teaspoon of salt and coriander powder when half done. Sauté till done and soft. Remove and keep aside.
Slice tomatoes into quarters. Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste. As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.
Grind the cashews and add the tomato gravy to the blended cashew. Cook for some time in low heat and add crumbled paneer and mix it well.
Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic starts to turn brown, add the onions. When the onions turn golden brown, add red chilli powder, cumin powder, tomato-cashew paste,Kasuri Methi, cream and cook for some time. Now add the spinach, paneer cubes and cook for a minute on low heat.
Then add the crumbled paneer mix and cook for a minute.Squeeze a little lemon juice. Garnish with coriander leaves and serve hot.
Serve with Naan, Lachcha Paratha or Hot Phulke.Any Indian Breads will taste good with this
Sumi Says: Kasuri Methi should be soaked in water atleast for 10 minutes. Then take the leaves out of the water and add to the gravy or preparation for enhanced flavour.
I love the flavours of fresh spices, Kasuri Methi and Garlic in my food.
Ingredients:
500 gm paneer
250 gms Spinach
1 kg tomatoes
2 tbsp desi ghee
2 bay leaves
3 whole red chillies
1 piece mace
5 green cardamoms
4-5 cloves
2 black pepper corns
3 tsp garlic paste
1/2 tsp ginger paste
2 tsp cumin seeds
Chopped green chillies
2 tsp chopped garlic & ginger
1 chopped onion
Kasuri methi leaves
1 cup cashew nut paste
1/2 cup cream
1 tsp red chilli powder
1 tsp cumin seed powder
2 tbs chopped coriander leaves
Salt to taste
A squeeze of lemon juice
For the marinade:
2 tsp ginger paste
2 tsp garlic paste
1 tsp red chilli powder
Method:
Cut half the paneer into cubes and crumble the other half. Marinate cubes with ginger and garlic paste, salt and red chilli powder for half an hour.
Heat oil in a pan. Add half the chopped garlic. After a minute, add chopped spinach. Add a teaspoon of salt and coriander powder when half done. Sauté till done and soft. Remove and keep aside.
Slice tomatoes into quarters. Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste. As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.
Grind the cashews and add the tomato gravy to the blended cashew. Cook for some time in low heat and add crumbled paneer and mix it well.
Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic starts to turn brown, add the onions. When the onions turn golden brown, add red chilli powder, cumin powder, tomato-cashew paste,Kasuri Methi, cream and cook for some time. Now add the spinach, paneer cubes and cook for a minute on low heat.
Then add the crumbled paneer mix and cook for a minute.Squeeze a little lemon juice. Garnish with coriander leaves and serve hot.
Serve with Naan, Lachcha Paratha or Hot Phulke.Any Indian Breads will taste good with this
Sumi Says: Kasuri Methi should be soaked in water atleast for 10 minutes. Then take the leaves out of the water and add to the gravy or preparation for enhanced flavour.
Comments
Post a Comment