Palak panneer

Palak paneer.... green,creamy , soft blended palak with spices and paneer into a aromatic sabji.

INGREDIENTS

Palak leaves 1 bunch

Onion 1

Tomato 1

Jeera 1 tsp

Oil 2 tbsp

Cream 1 tbsp

Salt to taste

Green chilli 1

Ginger paste 1tsp

Garlic paste 1 tsp

Dry red chilli powder 1/2 tsp

Bay leaf 1

Cinnamon 2 inch piece

Tumeric powder 1 tsp

Paneer 200 gms

Palak paneer served with poori and cococnut chutney

Palak paneer

Method

Blanch palak leaves ,blanching is a process where vegetable is added in boiling water for 1 min and then plunged into ice cold water.This process retains the colour , nutrients of the vegetable and also flash cooks the veges.Its suited for veges which doesn't require lot of cooking.Blend the blanched palak leaves into paste and keep aside.

Dice paneer into cubes and sortey in oil till golden brown.This step us optional,you can even add raw diced paneer.

Heat oil in a pan add jeera,bay leaf, Cinnamon and sortey till aroma is released.Add the diced onion, green chilli, ginger garlic paste and sortey till onions are translucent.

Add diced tomatoes,and masala powders ,salt and sortey few minutes,now add palak paste and paneer and sortey till raw smell goes.

Add water to adjust the consistency to gravy and simmer with lid closed till oil separates,your palak panner is ready to serve.Finally switch off the flame add cream and give a good mix.

Comments

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