Kashmiri Palak Paneer

Name: Kashmiri Palak Paneer
Total time: 1200 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 350 gram palak; 250 gram paneer cubes; 5 Tbsp refined oil and ghee; 1/3 Tsp asafoetida (hing powder); 2 Tsp fennel seeds; 1/3 Tsp sonth powder powder(dry ginger powder); 1/2 Tsp cumin powder; 1 Tsp Kashmiri red chili powder; as per taste Salt; 1/2 cup water; 1 green chili sliced

Dr.Madhumita Mishra @FoodTalking

Odisha

#indianfestival
#cookpadIndia

In 14th January of each year in India, we celebrate Makar Sankranti festival. In Odisha we prepare "Makar Chawl" and offer to Sun God. From this day the Sun starts moving towards North and this process is known as "Uttarayan".

In different states of our country we celebrate Makar Sankranti festival in different names. Lohri in Kashmir, PunJab, Bihu in Assam, Pongal in South Indian. Many special cuisines are prepared to celebrate the onset of Spring season.

I love this one pot curry of Kashmir, prepared this season. This recipe is unique, prepared differently and a delicious appetizer and a tasty vegetarian dinner. I have used baby spinach/palak leaves from my garden.

#indianfestival
#cookpadIndia

Dr.Madhumita Mishra @FoodTalking

Odisha

#indianfestival
#cookpadIndia

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Ingredients

20 mins

2-4 servings

350 grampalak
250 grampaneer cubes
5 Tbsprefined oil and ghee
1/3 Tspasafoetida (hing powder)
2 Tspfennel seeds
1/3 Tspsonth powder powder(dry ginger powder)
1/2 Tspcumin powder
1 TspKashmiri red chili powder
as per tasteSalt
1/2 cupwater
1green chili sliced

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Steps

20 mins

1
2

Wash, clean and blanch spinach in hot water and dip in cold water. Chop if required. No need to grind for this recipe.
3

Mix all the masala powder after grinding. Keep aside.
4

Fry the paneer cubes and dip them in hot water to remain soft.
5

To the remaining oil and ghee add hing powder and saute for 30 seconds. Add chopped Spinach, green chili and masala powder. Saute till spinach are mushy.
6

Add water and bring to boil. Now mix the paneer cubes and cook for a minute. Serve this delicious recipe as an appetizer/in dinner.
7

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Dr.Madhumita Mishra @FoodTalking

on January 13, 2022 14:55

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.