Palak paneer
Palak paneer - An amazingly tasty dish from Punjab region made with palak puree and paneer. It is usually served with roti or chapati. It can be eaten with rice as well. It is very nutritious as well. To read more palak recipes
Aloo palak gravy
Palak corn gravy (Malai makai palak)
Ingredients
Palak - 250 - 300 gms
Paneer - 250 gms
Tomato - 1 medium sized
Onion - 1 medium sized
Green chilli - 2 or 3
Ginger - 1/2 inch
Garlic - 6 to 8
Cashew nuts - 6 to 8
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Jeera - 1 tsp
Fresh cream - 2 tsp
Butter - 2 tsp
To make garam masala powder
Bay leaf - 1
Star anise - 1
Cinnamon - 1 inch
Cardamom - 3
Cloves - 2
Method
Dry roast all the items listed under 'to make garam masala powder'. Powder it using mortar and pestle or mixie. Keep it aside.
Rinse the palak leaves. Remove the stem if it is not tender. In a vessel take water and heat it. When it is got add the palak leaves. Allow it to boil for a minute. Remove it, drain the water and pour cold or normal water to this. This is called blanching of palak. It helps in retaining the nutrition of palak. In a blender take the blanched palak and green chillies and make it into a puree.
In another blender jar, take ginger, garlic, cashew nuts and tomato. Grind it into a paste.
Cut the paneer into bite sized cubes. Take a tawa or kadai with butter or ghee. Roast the paneer till golden brown.
Take a big kadai with butter or ghee. Add cumin seeds and chopped onions. Saute till the onions become translucent. Now add the ginger garlic tomato puree. Saute to the raw smell goes and the mix starts leaving oil from the side. Now add the powdered garam masala, coriander powder, turmeric powder and red chilli powder. Saute for few minutes. Add the palak - green chilli puree. Boil it in low heat till the raw smell of palak goes. The mix becomes darker in colour. Add salt for taste. Add the roasted paneer. Mix well and remove from heat. Add fresh cream and serve hot with roti, naan or rice.
Aloo palak gravy
Palak corn gravy (Malai makai palak)
Ingredients
Palak - 250 - 300 gms
Paneer - 250 gms
Tomato - 1 medium sized
Onion - 1 medium sized
Green chilli - 2 or 3
Ginger - 1/2 inch
Garlic - 6 to 8
Cashew nuts - 6 to 8
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Jeera - 1 tsp
Fresh cream - 2 tsp
Butter - 2 tsp
To make garam masala powder
Bay leaf - 1
Star anise - 1
Cinnamon - 1 inch
Cardamom - 3
Cloves - 2
Method
Dry roast all the items listed under 'to make garam masala powder'. Powder it using mortar and pestle or mixie. Keep it aside.
Rinse the palak leaves. Remove the stem if it is not tender. In a vessel take water and heat it. When it is got add the palak leaves. Allow it to boil for a minute. Remove it, drain the water and pour cold or normal water to this. This is called blanching of palak. It helps in retaining the nutrition of palak. In a blender take the blanched palak and green chillies and make it into a puree.
In another blender jar, take ginger, garlic, cashew nuts and tomato. Grind it into a paste.
Cut the paneer into bite sized cubes. Take a tawa or kadai with butter or ghee. Roast the paneer till golden brown.
Take a big kadai with butter or ghee. Add cumin seeds and chopped onions. Saute till the onions become translucent. Now add the ginger garlic tomato puree. Saute to the raw smell goes and the mix starts leaving oil from the side. Now add the powdered garam masala, coriander powder, turmeric powder and red chilli powder. Saute for few minutes. Add the palak - green chilli puree. Boil it in low heat till the raw smell of palak goes. The mix becomes darker in colour. Add salt for taste. Add the roasted paneer. Mix well and remove from heat. Add fresh cream and serve hot with roti, naan or rice.
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