PALAK(SPINACH) PANEER |
Paneer(cottage cheese)-----200 gms
Spinach(palak)---------------800 gms
Garlic chopped---------------7-8 cloves
Cumin seeds------------------1/2 tsp
Lemon juice-------------------1/2 tbsp
Fresh cream(optional)-------3 tbsps
Tomato chopped---------------1 no
Salt-------------------------------to taste
Oil--------------------------------3 tbsp
METHOD OF PREPARATIONS:
- Wash spinach(palak) thoroughly and squeeze out the excess water from it.
- First cut paneer into finely squared shape and heat 1 tsp of oil in a non stick pan and fry both sides of the paneer to golden brown in order to remove its sour taste.
- Now grind the spinach(palak) into a fine paste and keep it aside.
- Heal oil in a pan add cumin/jeera seeds and when it changes it colour add garlic and tomato chopped and saute well until tendered.
- Now add the spinach(palak) puree and check seasoning and add water if required.
- When the gravy comes to boil, add paneer and mix well.
- Stir in lemon juice.
- Finely add the fresh cream and serve hot with chapati or steamed rice.
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