Palak Panneer

Name: Palak Panneer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ghee; 1 tbsp oil; 1/4 tsp cumin seeds; 3-4 cloves; 1 bay leaf; Pinch asafetida; 2-3 small onion, chopped, about ½ cup; 2-3 garlic pods, chopped; 1 medium Tomatoe, chopped; 1 tsp coriander seeds, roasted and crushed; 1/2 tbsp. kasoori methi, roasted and crushed; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 5 c Spinach, blanched, pureed; 3 green chiles; 3 dried hot red chilies; 2 c Paneer, cut into cubes; 1 tbsp Fresh Cream; Salt as per taste; Garnish Ginger, julienne; Fresh cream; 1/2 c roasted cashews

Lakshmi Sridharan Ph D @cook_19872338

USA

#Win #Week3 #Dec #W3
Spinach is full of healthy nutrients-vitamins, minerals, especially iron. You need to include at least one leafy vegetable in your daily diet

Lakshmi Sridharan Ph D @cook_19872338

USA

#Win #Week3 #Dec #W3
Spinach is full of healthy nutrients-vitamins, minerals, especially iron. You need to include at least one leafy vegetable in your daily diet

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Ingredients

30 mins

4 servings

1 tbspGhee
1 tbspoil
1/4 tspcumin seeds
3-4cloves
1bay leaf
Pinchasafetida
2-3small onion, chopped, about ½ cup
2-3garlic pods, chopped
1medium Tomatoe, chopped
1 tspcoriander seeds, roasted and crushed
1/2 tbsp.kasoori methi, roasted and crushed
1/2 tspTurmeric powder
1 tspRed chilli powder
5 cSpinach, blanched, pureed
3green chiles
3dried hot red chilies
2 cPaneer, cut into cubes
1 tbspFresh Cream
Salt as per taste
Garnish Ginger, julienne
Fresh cream
1/2 croasted cashews
side dish Palak panneer

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Steps

30 mins

1

Make a checklist; keep required ingredients within reach
2

Keep required ingredients within reach
3

In a saucepan boil water. Blanch spinach leaves in boiling water for 2-3 minutes. Remove and transfer immediately into ice cold water, remove, drain. spinach after blanching will be just 2c. In a saucepan boil water. Blanch spinach leaves in boiling water for 2-3 minutes. Remove and transfer immediately into ice cold water, remove, drain
Place the spinach in a blende, add ginger, green chilies, 1/2c water, puree to make a smooth paste
4

Heat ghee or oil in a pan over medium heat, add bay leaf, cumin seeds, asafetida. and red chili; Stir for a minute until aromatic. Add garlic, sauté until they slightly change color.
Now add onion, sauté until they turn translucent. Add tomatoes and stir till they turn soft.
5

After tomatoes get cooked, add turmeric, chili powder, kastoori methi, crushed coriander seeds and some coriander powder and mix well..
Now add prepared palak puree, hot water, adjust salt and give a nice stir
6

Continue cooking over medium low heat, stir in paneer cubes, sprinkle garam masala and allow it to cook for another a minute. will see small bubbles. Stir add 1tbsp butter. Stir thoroughly. you may sprinkle 1tsp cumin powder on the top. Salt to taste. Turn of the stove. Add fresh or heavy cream.
7

Finish with fresh cream and fold it into gravy. transfer to a serving bowl.
• Garnish with ginger julienned and fresh cream.
Palak paneer is ready to serve. you may top it with roasted cashews.
Serve with chapathi, parantha or any thing you wish to serve withppfini
8

Tip:
make sure that you blanch to retain the nice green color of the palak. Do not add too much of garam masala, Too much garam masala would over power the nice aroma in the palak. Enjoy to boost your immunity

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Lakshmi Sridharan Ph D @cook_19872338

on December 14, 2022 02:51

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography