Saturday, June 11, 2011

Palak Paneer

Palak Paneer is one of my favorites. It is a traditional North Indian delicacy and has a major role in Punjabi cuisines. This Indian dish combines fresh spinach and paneer in a creamy curry. To make this delicious palak is the recipe.

*Paneer cubes - 10-15
Onion - 2 chopped
Tomato - 1 chopped
Ginger - a small piece
Garlic - 3-4 pods (minced)
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - as per taste

For gravy: 
Grind together:
Spinach - 1 cup (chopped and boiled)
Green chilli - 2-3
Cinnamon - 1
Ginger - a small piece
Onion - 1 small (chopped)

Poke the paneer with a fork slightly and deep fry till golden brown. Grind all the ingredients for the gravy and keep aside. In a kadai, heat oil, add onion, ginger, garlic and tomoto. Fry well. Add corriander powder, cumin powder and salt. Add the grounded mixture. Add some water and allow to boil. Adjust the seasonings and lastly add the fried panner and cook for few minutes. Garnish with fresh cream. Serve hot with naan or any Indian bread.
* You can also add fresh Panner without frying them if you like its raw taste.

This dish goes to an ongoing event “ Dish it out - Spinach and Garlic" hosted by Vardhini of

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