Palak Paneer


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2 REVIEWS ALL GOOD
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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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Serves 2
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Ingredients

Method

    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
    2 reviews received for Palak Paneer
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    Radha HoizalSeptember 07, 2012

    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.

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    Helpful reviews for this recipe
    Reviewed September 07, 2012by Radha Hoizal

    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.

    Was this review helpful?   


    Report this Reported by 1 member
    Reviewed August 12, 2014by Foodie #540276

    My record has stuck at YUMMMMMMMMMM!!!! Too delicious to describe in limited amount of words!!! This recipe rocks!!

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    Report this Reported by 1 member
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