Wednesday, February 2, 2011

Palak Paneer

Palak Paneer is favorite to many of us. However i have heard few people telling they feel the rawness in the taste when they make at home. I suggest them to try my recipe :)

Here I will be adding milk and wont use any cream. The important thing is while blanching Palak, I suggest you to blanch it in Microwave for 8 mins. By doing this it retains the rich green color, vitamins and minerals.


Serves 3 to 4

Category - Lunch / Dinner

Palak - 350g (Blanched)
Ginger N Garlic Paste - 1tsp
Cinnamon stick - 1 inch
Clove - 3Nos.
Onion - 1 Small, roughly chopped
Cumin - 1 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1 pinch
Milk - 4tbsp (A little more or less depending on the consistency)
Tomato - 2 Medium (Blanched)
Oil - 2tsp
Paneer - 100 to 150g (1 inch cubes)
Green chillies - 7 to 8Nos.
Salt to taste


In a Wok heat the oil, add cumin, cloves, cinnamon, onions and green chillies..... Let it fry till the onions turn lightly golden brown. Then set aside and let it cool.

Now in a blender add the Palak, tomatoes and the fried onion mixture, ground to a smooth paste.

Again in a wok heat the oil left over and add the ginger garlic paste then the ground mixture. Let it boil for a minute or so then add the milk as much as you like (I add about 4tbsp). Then add  salt, turmeric powder and coriander powder mix through and let it boil for 5 to 8 mins.              

Then lastly add Paneer let it simmer for another 5 mins then its ready. You can serve with any Indian Bread.



Note - To keep Paneer soft in the curry I am avoiding to fry it.