Paneer Palak


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Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!

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Serves 4.
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2 cups paneer (cottage cheese) , cut into 12 mm.(1/2") cubes
10 cups spinach (palak) leaves
3/4 cup finely chopped onions
4 cloves of garlic (lehsun)
12 mm.(1/2") piece ginger (adrak), grated
2 green chillies, finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup tomato puree
1/4 tsp garam masala
2 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

  1. Blanch the spinach in a big vessel of boiling water.
  2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
  3. Cut the paneer into small pieces and deep fry in hot oil until golden brown
  4. Remove and drain on absorbent paper. Keep aside.
  5. Heat the oil in a pan and fry the onions till they turn translucent.
  6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
  7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
  8. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
  9. Serve hot.
RECIPE SOURCE : PaneerBuy this cookbook
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