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Paalak Paneer




Source of Recipe


Marla


List of Ingredients




Paalak Paneer

Serves 4


� 1 lb paalak (spinach), choose a bundle with smaller leaves
� 1 moti illaichi (brown cardamom)
� 2-3 laung (cloves)
� 3-4 saboot kali mirch (peppercorns)
� 3 onions - chopped
� 1� piece ginger
� 4-6 flakes garlic - chopped
� 1 green chili - chopped
� 1 tsp kasoori methi (dried fenugreek leaves)
� � tsp garam masala
� � tsp red chili powder
� � tsp amchoor
� 1 � tsp salt, or to taste
� 2 tomatoes - chopped
� 3 � oz paneer (cottage cheese) - cut into 1� cubes

Baghar (Tempering)
� 1 tbsp desi ghee (butter)
� 1� piece ginger � cut into thin, long pieces (juliennes)
� 1 green chili � slit into long pieces
� � tsp red chili powder




Recipe



1. Break paalak (spinach) leaves into small pieces. Discard stalks. Wash leaves in plenty of water. Keep aside draining.


2. Heat 3 tbsp oil in a kadhai. Add moti illaichi, laung & sabot kali mirch.


3. Add onions and cook till light brown.


4. Add ginger, garlic and green chili. Stir on low flame for 1 minute. Add kasoori methi.


5. Add garam masala, red chili powder, amchoor and salt. Stir on low flame for
1 minute.


6. Add chopped tomatoes. Cook for 3 to 4 minutes until well blended.


7. Add paalak (spinach) leaves and cook in covered for 10 to 12 minutes on low flame, Remove from fire. Cool.


8. Blend the cooled mixture along with � cup water, just for a few seconds, to a coarse paste. Do not grind it too finely.


9. Boil 1 cup water and add the paalak (spinach) paste to it. Simmer, uncovered for 4 to 5 minutes.


10. Mix paneer pieces in the cooked paalak (spinach). Give it one boil. Simmer for 2 to 3 minutes till paneer turns soft. Transfer to a serving dish.


11. Heat 1 tbsp desi ghee or butter. Add ginger and green chili. Remove from fire. Add red chili powder and pour ghee on the hot paalak (spinach). Mix lightly. Serve.