Palak Paneer
Another hot favorite from North India cuisine- Palak Paneer. Palak Paneer is
prepared with fresh sinach leaves and cottgae cheese. Its a popular dish
from Punjab and Haryana cuisine. Try it today, it tastes great great with
butter parantha and naan.
Ingredients
- 1 ½ cup: Pureed spinach
- 500 gm: Paneer (cubed and lightly fried)
- 1 tsp: Finely chopped ginger
- 1 tsp: Finely chopped garlic
- 1/2 cup: Onions (grated)
- 1 cup: Tomatoes (chopped fine)
- 1 tsp: Cumin seeds
- 1-2: Bay leaf
- 1/4 tsp: Garam masala
- 1/2 tsp: Powdered red pepper
- 1 tsp: Powdered coriander seeds
- 2 tsp: Salt
- 1/4 cup: Oil
Method
- Heat oil and add cumin, when it splutters, add bay leaf, ginger and
the garlic, and sauté till a light brown.
- Add onions and sauté till a golden brown, then add tomatoes
and stir fry over medium heat.
- When fat separates, add the salt, garam masala and the red pepper and
stir till well mixed.
- Add spi nach and sauté for 2-3 minutes and add paneer.
- Turn around a few times and serve hot.
