Palak Paneer

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Palak or saag is one of the favourite leafy vegetables in north Indian households. They use the versatile palak in a variety of preparations such as raita, gravy and even kofta!

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Preparation Time:    Cooking Time:     Serves 2
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    For the white gravy

    1. Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
    2. Cool and blend to a smooth paste. Keep aside.

    How to proceed

    1. Boil 4 cups of water with salt and cook the spinach leaves in it till tender. Take care not to loose colour of the leaves.
    2. Remove from flame and drain. Blend to a smooth purée.
    3. Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
    4. Sauté for sometime till the mixture leaves oil and then add the white gravy, spinach purée, black salt and salt. Stir for about 1 minute.
    5. Add the paneer cubes, dried fenugreek leaves, Punjabi garam masala, sugar and cream and bring to a boil.
    6. Serve hot.

    RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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     on 05 Oct 15 02:11 PM

    you should not eat palak and tomato together and lot. it causes kidney stone.... this receipes should be strictly avoided and chef should not suggest this
    | View replies
    Tarla Dalal    Spinach contains oxalates which binds calcium from paneer and hence this combo is on the avoid list for those suffering from kidney stones. Otherwise consuming this combo occasionally will not cause stones.
    06 Oct 15 03:56 PM
     on 12 Aug 14 10:53 AM

    My record has stuck at YUMMMMMMMMMM!!!! Too delicious to describe in limited amount of words!!! This recipe rocks!!
     on 07 Sep 12 11:56 AM

    Tried this out yesterday.I remembered when once in Mumbai I had eaten this subji in a restaurant and could not forget the taste,when I prepared it at home I got the same taste.Thanks to Tarlaji for the same.