PALAK PANEER RECIPE/
SPINACH AND COTTAGE CHEESE RECIPE:
PALAK
PANEER OR SPINACH COTTAGE CHEESE RECIPE is a popular North Indian recipe made
with cottage cheese in smooth creamy delicious spinach gravy.
PALAK
PANEER is a vegetarian dish from Indian subcontinent. It is a simple, easy and
healthy recipe which serves paneer in a thick paste made from pureed spinach
and seasoned with ginger, garlic, garam masala and other masalas.
PALAK
and PANEER both are healthy in their own ways. Palak is a rich source of
dietary fiber, which helps control your appetite. Spinach also contains
antioxidants and may help to keep cholesterol level low. In other hand, PANEER
is full of protein which helps in digestion.
To
make palak paneer, always spinach is blanched prior to making a puree. In most Indian
recipes spinach is not blanched and use directly. Blanching of spinach is done
so that the dish has a nice green color and it is a healthy practice as well.
In this palak paneer recipe I have shown the method of blanching spinach. For blanching, put the palak leaves into boiling salted water for 2 minutes and after 2 minutes drain the leaves and put in cold water.
INGREDIENTS:
·
Palak
or spinach- 250 grams
·
Paneer
or cottage cheese-200 grams
·
Tomatoes-2
·
Onion-1(big)
·
Ginger
garlic paste-2 tbsp
·
Green
chilies-2
·
Cumin
seeds- ½ tsp
·
Coriander
powder-2 tsp
·
Red
chili powder-2 tsp
·
Cumin
powder-1 tsp
·
Turmeric
powder- ½ tsp
·
Garam
masala – ½ tsp
·
Salt
·
Oil
·
Sugar-
½ tsp
·
Cream
and grated paneer for garnishing
METHODS FOR PREPARING PALAK PANEER:
1. Clean and wash palak leaves properly.
2. For blanching spinach leaves, boil
3 glasses water in a big pot and add 1 tsp salt in it. Add spinach leaves or
palak ke patte init and let it cook for 2 minutes not more than that.
3. After 2 minutes immediately drain
the leaves and add it into cold water to preserve the green colour of the
palak.
4. Now drain the spinach and add it
in a blender or grinder jar. Make a puree and keep aside. No need to add water
while making puree.
FOR MAKING MASALA OF PALAK
PANEER:
1. Chop
onion, tomatoes and green chilies. Cut paneer into pieces.
2. Heat
oil in a pan or kadhai and add cumin seeds. When the cumin seeds start
spluttering, add chopped onion and saute till it become light brown.
3. Add ginger garlic paste and fry till
the raw smell of ginger and garlic disappeared. Then add chopped tomatoes and
green chilies and saute. Add salt and mix well.
4. Fry the tomatoes till it becomes
soft and mushy. Add dry masalas like coriander powder, cumin powder, red chili
powder and turmeric powder and fry the masaala till the mixture leaves the
sides of the pan.
5. Add spinach or palak puree and mix
well. Cook the puree with masala till it becomes cook properly. Add 1 cup water
and let it boil. When the gravy became thick add paneer pieces in it and simmer
for 5 minutes.
6. Add kasoori methi and garam masala
and mix well.
7. Garnish with cream and grated
paneer.
HOW TO PREPARE PALAK PANEER WITH
STEP BY STEP PHOTO:
STEP-11:
Add coriander
powder, cumin powder, red chili powder, garam masala, kasoori methi and
turmeric powder in it. Fry it for 2 minutes.
STEP-12: Fry masala till it leaves oil from sides.
STEP-13: Add palak puree and cook it till it cooked properly.
STEP-13: Add palak puree and cook it till it cooked properly.
No comments:
Post a Comment