Ingredients:
Method
Wash and roughly chop the palak leaves. Blanch it with very little water. Run through cold water.
Puree a tomato and keep aside.
Finely chop an onion.
Run the palak leaves and green chillies in a blender to a smooth paste.
Cut the paneer into small cubes.
Heat oil and ghee in a kadai, add the cumin seeds followed by onion and ginger garlic paste.
Saute well till it is completely cooked. Add the tomato puree and cook till the oil comes out.
Add the palak and green chilli paste, when it boils add salt and paneer cubes.
If needed add little water simmer it for 5 min, sprinkle the garam masala powder and turn off the stove.
Serve it with chapathi or basmathi rice.
Note: Paneer will be as soft if you are just going to add it to the gravy. Some may suggest to shallow fry it in oil and then put it hot water before adding it to the gravy, but personally i feel the paneer if at all not taken out of oil at the right time it might be hardened on the edges and get rough. some may suggest just to drop the pieces in hot water (with salt) and add to the gravy, you may also try that if you like it. But what i have done is just add the paneer pieces.
- Palak leaves - 1 bunch
- paneer (Cottage cheese) - 200 gm
- Onion - 1
- Tomato - 1
- Ginger garlic paste - 1 t sp
- Green chilli - 4 to 6
- Cumin seed - 1 tsp
- Garam Masala - 2 tsp
- Ghee - 1 tb sp
- Oil - 1 tb sp
- Salt - to taste
Method
Wash and roughly chop the palak leaves. Blanch it with very little water. Run through cold water.
Puree a tomato and keep aside.
Finely chop an onion.
Run the palak leaves and green chillies in a blender to a smooth paste.
Cut the paneer into small cubes.
Heat oil and ghee in a kadai, add the cumin seeds followed by onion and ginger garlic paste.
Saute well till it is completely cooked. Add the tomato puree and cook till the oil comes out.
Add the palak and green chilli paste, when it boils add salt and paneer cubes.
If needed add little water simmer it for 5 min, sprinkle the garam masala powder and turn off the stove.
Serve it with chapathi or basmathi rice.
Note: Paneer will be as soft if you are just going to add it to the gravy. Some may suggest to shallow fry it in oil and then put it hot water before adding it to the gravy, but personally i feel the paneer if at all not taken out of oil at the right time it might be hardened on the edges and get rough. some may suggest just to drop the pieces in hot water (with salt) and add to the gravy, you may also try that if you like it. But what i have done is just add the paneer pieces.
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