Tuesday, February 12, 2013

Palak Paneer

I always boiling palak very well and i never get the rich green color,then I came to Know palak should't over cook while watching Master chef India and try it, now everyone loves palak gravy at Home.

Ingredients Serving  3-4 persons
Palak/Indian spinach  2 bunches
Paneer cubes         1cup(150gm)
Turmeric               a pinch
Coriander powder   1 tsp
Milk                     1/4 cup
Oil/butter             3 tbsp
Salt                     1 tsp
Cream                2-3 tbsp
Lemon Juice         1 tbsp

To grind paste
Onion                           1 big
Green chilies,seedless     5 –6 
Garlic                          4-5 nos.
Cinnamon                      1/2 inch 
Cloves                         2 nos.
Pepper                        2
Cashew                       3-4
Dadiya dal(roasted chana dal) 1 tbsp
Curry Leaves                 4-5

Clean the spinach and remove the stem part from the leaf. (Tear off any thick stem part in the middle of the leaves too..)
Blanch in salted boiling water for 1-2 minutes. Refresh in chilled water. Squeeze out excess water.
Grind spinach into a fine paste .

Heat 1/2 tbsp oil add clove,garlic,cinnamon stick roast for few second, add curry leaves,green chilli, onion,garlic, cashew and dadiya dal.
Roast till onion turns light brown.make it cool and grind into fine paste.

Mean while boil water with 1/4 tsp salt and add the paneer and switch off the gas and keep covered till use.
Heat 2-3 tbsp oil add onion paste,saute till oil not seprate. Add coriander powder, turmeric,salt and mix well
Add Palak puree ,Drain the paneer and add it to the paalak gravy. Add milk and mix carefully and bring to boil(hardly 1 min.).Mix well.
Finally add fresh cream and lemon juice, mix well and serve hot.

Some Note
Palak should't be over cook,otherwise it loose it's green color.
In place of cream can use curd then avoid lemon juice.
Can change palak paneer into palak bhurji. Just grate paneer and mix well in place of cubes.This best who does't like paneer.
To make jain gravy avoid onion,garlic . Increase Cashew quantity,add poppy seed(1-2 tbsp)


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