Monday, 27 June 2011

Palak paneer

Nutrition : Spinach is one of the top 10 healthy vegetables that you can eat. This wonder green leafy vegetable can be eaten in many different ways but to enjoy it's maximum nutritional value, it should be consumed fresh (juice), steamed, or quickly boiled. Apart from being a rich source of many vitamins like A, B, C, E and K, spinach is also rich in many essential minerals like manganese, magnesium, iron, calcium and potassium. Additionally it is known to be a good source of omega-3 fatty acids, niacin and selenium.It's benefits have been well known for a long time.

So Today we r going to Learn Palak Paneer recepie.....
Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices Palak Paneer..I had always loved this the way my Mom made it and although my version does not taste exactly like hers.This curry makes a great accompaniment with rotis, naan or hot steamed rice.I have received many compliments for it and hence am assuming it is mighty good too! 
Here it is.

Spinach- 1 bunch
Paneer cut in cubes -200 gm
large onion- 1 no (crushed)
Chopped tomato – 1 no ( or U can blend the tomatoes)
Garlic -4-5 cloves chopped/ grated
Red chilly Powder- ½ tsp ( or U can add it as per your taste)
Ginger garlic paste- 1tsp
Green chillies- 1 chopped
Cumin seeds- 1tsp
Cumin/ Coriander powder- 1tsp each
Haldi 1 pinch
Cream optional 2-3 tblsp
Whole garam masala  (dalchini, illaichi,cloves & Blackpepper)
Methi leaves powder-1 tsp
Salt as per taste

Butter/ desi ghee- 2tblsp
How  to Proceed:

Cut the spinach & add the spinach in boiling water.Let it boil for just 2 mint.Don’t cover the lid as it will discolor the spinach. Pour it in a blender & blend it. Keep aside.
Heat Oil in a Pan. Add whole graram masalas. Then Crackle cumin seeds, immediately add chopped garlic cloves. Then add  onions. Sauté it & add little bit of  salt (If u will add little bit salt it removes moisture from onion & it cooks the onion faster). Let the onions cook properly so that it will dissolve in palakpaneer gravy. Saute the onions till they trun to slightly brown in colour. Add G-G paste. Add haldi & chopped tomatoes. Sauté for 3-4 minutes in a medium flame. Let the tomatoes fully cooked. You can add cumin/ coriander powder. Add  red chilly powder & fenugreek leaves (Just mash it properly in your palms). Add chopped green chillies. Sauté for 1 min. Then add palak paste. Let it boil for few min.When you will find little droplets of oil forming on the top of the gravy that means your gravy is ready. Add panner pieces. Add cream to the paneer. Let it cook for another 1-2 min in low flame. Switch off the flame. Serve with rotis, naan or hot steames rice.

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