Friday, July 30, 2010

Palak Paneer


Spinach         1 bunch

Onions             2

Tomatoes        2

Green chillies     2

Ginger garlic paste      2 tsp. OR ginger- a small piece and garlic  3 pods

Salt                    1 - 1 1 /2 tsp.


Turmeric powder        1/2 tsp.

Cumin (Jeera)  powder           1/2 tsp.

Coriander powder     1 tsp.

Garam masala            1 tsp.

Asafoetida                   1/2 tsp.

Paneer           500 ml milk curdled

Cooking oil               2  - 3 tbsp.

Milk                     1/2 cup (optional)

Clean spinach leaves well and boil it with turmeric powder in 2 cups of water.

This cooks very fast, so remove from heat within 3 - 4 minutes.

Remove the spinach (leaving the water aside) onto a blender.

Grind ginger, garlic, green chillies, tomatoes, cilantro, asafoetida, cumin powder, coriander powder and garam masala powder into a smooth paste. 

Don't worry if it's a little watery. It's perfectly alright.

Fry finely chopped onions in oil till they are transparent.

Add the ground spinach paste and stir well. 

Let it boil for 5 minutes on medium heat.

If you think the mixture is thick, add a little milk and mix well.

Add salt and paneer.

Let it boil for a few minutes more and remove.

Serve hot with chapathi or poori. 

Serves 3 people.


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