PALAK PANEER CURRY - Recipe Card or Notes

 

INGREDIENTS

1)  Palak

2)  Paneer

3)  Butter

4)  Cumin seeds

5)  Bay leaf

6)  Ginger

7)  Green chilli

8)  Turmeric powder

9) Coriander powder

10) Capsicum

11) Tomato


PROCEDURE

1) In a large vessel, heat the water to a rolling boil. Once the water comes to boil, add 1 bunch palak. 

2) Turn off the flame and dip the palak into boiling water completely.

3) Rest the palak in hot water for 2 minutes or until the leaves are blanched well.

4) Immediately drop the palak leaves into cold water. This helps to retain the green color.

5) Blend the blanched palak along with 1 inch ginger and 1 green chilli in a mixer

6) Blend to smooth puree without adding any water. Keep it aside.

7) In a kadhai heat 2 table spoon oil, 1 tea spoon butter, 1 tea spoon cumin seeds and 1 bay leaf. Saute on low flame until the spices turns aromatic.

8)  Further keeping on low flame, add 1/4th tea spoon turmeric, 1/2 tea spoon coriander powder and saute well until the spices turn aromatic.

9) Add pieces of 1 capsicum and 1 tomato until they cook well. And add palak puree in the kadhai and cook well. 

10) Add 200gm of paneer and simmer for 2 minutes. Palak paneer is ready

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