Monday, 9 May 2011

Palak paneer(Spinach and indian cheese curry)

Palak or spinach – 250 grms(washed and chopped)
Paneer- 200 grms(cut into small cubes)
Onion- 1 chopped
Tomatoes- 1 chopped
Ginger-Garlic paste- 1 tspn
Garam masala- 1 tspn
Geera and dhaniya powder- ½ tspn each
Red chilli powder- ½ to 1 tspn
Turmeric- ¼ tspn
Salt to taste
Oil – 3 tbspn
Cumin and mustard seeds- 1 tspn
Butter(optional) -1 tspn

Cooking Method:
  • Heat oil in a pan. Add Cumin and mustard seeds, let them splutter.
  • Add ginger-garlic paste. Then add onion. Fry till onion are golden brown.
  • Add tomatoes and salt. Mix it well and cover the pan so that the tomatoes turn into paste.
  • Then add all the powders. That is Garam masala, Geera and dhaniya powder, Red chilli powder, Turmeric and mix well. Fry for 1 min.
  • Add paneer cubes, mix well and cook till they are soft.
  • Then add spinach or palak and mix well and cook for 3-4 mins to retain all the nutrients in spinach. If you cook more the the healthy nutrients are lost.
  • You can add butter or cream or even curd(yogurt) at the end and take off the heat.

Serving Suggestion:
Serve hot with chapatti.

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Whiteley,Fareham, Hampshire, United Kingdom