Thursday, February 2, 2017

Posted by Mala at 1:00:00 AM 2 comments
We can definitely say, Palak and Paneer are made for each other, and the highly nutritious vibrant colored palak is combined with the white, soft chunks of paneer, and it is a real punjabi delicacy. This is my daughter's recipe, and I am so proud to share it with you all.
This is again a very healthy version, since addition of fresh cream has been skipped



Ingredients
Spinach / palak - 2 bunches, washed and leaves picked
Paneer - 2 cups, chopped
Onion - 1 big, chopped
Green chillies - 4-5
Tomatoes - 4, chopped
Turmeric powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin / jeera powder - 1 tsp
Kasuri methi/dried fenugreek leaves, crushed - 1 tsp
Garam masala powder - 2 tsps
Milk - 1 cup
Water - 1 cup
Salt to taste

Recipe Cuisine: North Indian; Category: Lunch / dinner
Prep time: 15 mts; Cooking time: 20 mts

Serves 6

Spinach leaves sauteed in 1/2 tsp oil, with some water sprinkled, till they wilt, then let aside to cool down completely, loaded into the blender jar with green chillies, then ground to a fine puree.


Paneer cubed, and dropped into boiling water, let to soak for 1/2 hour, this way, the paneer cubes become very very soft.


Heat oil in a pan, saute the chopped onions, along with turmeric, coriander and cumin powders


After the onions become well sauteed, add the chopped tomatoes and stir well


Wait till the tomatoes become mushy, then add the crushed kasuri methi leaves


Flames on the lowest, add the spinach puree now and mix well.


Garam masala added


Stir in the cubed paneer pieces


Milk and salt to taste added, and let to simmer for 5-10 minutes, till the spinach puree loses its raw smell and all the flavors seep into the gravy as well the paneer cubes.


Serve this aromatic punjabi delicacy with soft phulkas.,



This post first appeared in www.malpatskitchen.com
Notes
*Spinach leaves can be blanched or steamed too. But remember, always they have to cool down completely before blending, otherwise they will lose their beautiful green color.
* Tofu pieces can be added instead of paneer, for those who are vegans or care for calories, and in that case, regular milk can be replaced by soy or almond milk.
* Addition of ginger-garlic paste is optional.

Here is Palak tofu:




Served with phulkas, jeera rice and beans curry

Another recipe....an excellent appetizer or starter....
I am, sharing a delightful recipe from my very young 10 year old  grandson, who is definitely a budding chef. So, this proves, culinary skills are not limited,  just to  ladies in our family....


Brazilian bread saute
He just pan toasted some small brazilian bread cubes, then topped some sauteed spinach on top of them,  embellished it by some mozzarella cheese, and topped it with some toasted chilli flakes, of course, sprinkled a pinch of salt...and I tell you, the taste was divine!!!...I was really amazed at the way he handled everything with great ease!!!







2 comments:

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