Paneer diced in medium cubes – 400 grams
Palak (boiled and made paste) - 4 cups
Tomato Puree - 3 table spoons
3 Onions made into paste
Ginger paste - 2 tea spoons
5-6 Garlic pods finely chopped
2 Bay leafs and 1/4 Cinnamon stick
Coriander & Cumin powder – 1 tea spoon each
Green Chili - 5
Vegetable Oil as cooking medium and salt to taste
Preparation: cooking time 30-35 minutes
No marination is required. However one may shallow pan fry
the cubed paneer.
Put 3-4 bunches of fresh spinach in boiling water and
leave till the leaves are soft and pulpy. Strain and blend them into a paste
using a mixer along with 4-5 green chilies.
Heat the oil and throw in the Bay leafs, Cinnamon stick
and finely chopped garlic. Let the garlic crackle before adding the onion
paste. Once the onions are glazed, add tomato puree followed by ginger paste,
salt, coriander & cumin powder. Let the spices integrate into the paste.
Then add the palak paste, mix well and let it simmer for 15-20
minutes - stirring it time to time. The paste would get a bolder, darker color
and there would be a natural reduction in the water content. Add the paneer
cubes and cover the pot for another 5 minutes to simmer. Once the dish is
almost ready, add butter/fresh crème and douse the flame. Cover the pot and let
it stand before serving!
No comments:
Post a Comment