Learnt From:
I learnt this recipe from http://www.nandyala.org/mahanandi. Indira explained in a step by step way which makes me cook comfortably. She is genius.
When I prepared it came out very good. My husband took more chapathis cause of this curry. I felt very happy.
Surely try this curry.
Serving for:
This curry can be served for 15 chapathis.
Ingredients:
Palak / Spinach --- ¾ th lb or 2 bunches
Paneer --- 15-20 cubes
Tomato --- 1 large one
Green Chilies --- 5
Onion --- ½ of the big one
Ginger-Garlic paste --- ½ tsp
Coriander powder --- ½ tsp
Cumin powder --- ½ tsp
Cashews --- ¼ cup
Coriander leaves
Salt --- as per taste
Oil --- 1 tsp
Ghee ---1 tsp + 1 tsp
Process:
Wash spinach leaves. Keep them aside.
In a pan (don’t add oil or ghee) stir fry the cashews till they get brown spots. Keep them in a blender (blender should be dry) … Grind them to a fine powder.
Chop paneer into cubes. Heat a tsp of ghee in a pan. Stir fry paneer till they turn to golden brown. Keep them aside in another bowl.
Heat a tsp of oil in a deep pan. Add whole green chilies to the pan. Stir fry green chilies till they get white spots. Add spinach leaves to the pan (let the water come along with the leaves after washing). Stir fry till the spinach leaves become limp. Keep them aside. Let them cool. Blend them to a smooth paste by adding coriander leaves and enough salt to it. Keep the spinach puree in a bowl.
Keep the tomoto in a bowl. Add water to it. Boil it till the skin break down. Peel the remaining skin with hands.Grind it to a paste… to make tomato puree.
Chop onions. Add a tsp of ghee in a deep pan. Add chopped onions to the pan and stir fry till they turn to translucent. Add half a teaspoon of ginger-garlic paste, half a tsp of coriander powder, half a tsp of cumin powder. Stir fry them for 2 to 3 minutes. Add spinach puree, Tomato puree & Cashew powder which u prepared and kept aside. Add pinch of turmeric powder. Add salt as per taste. Mix thoroughly.Cover it with lid. Cook it for 5-10 minutes. Turn the heat to sim. Add paneer cubes to it. Mix it uniformly. Cook it for 2-3 minutes. Turn off the heat. Transfer the curry to a serving bowl.
Have curry with chapathis.
I learnt this recipe from http://www.nandyala.org/mahanandi. Indira explained in a step by step way which makes me cook comfortably. She is genius.
When I prepared it came out very good. My husband took more chapathis cause of this curry. I felt very happy.
Surely try this curry.
Serving for:
This curry can be served for 15 chapathis.
Ingredients:
Palak / Spinach --- ¾ th lb or 2 bunches
Paneer --- 15-20 cubes
Tomato --- 1 large one
Green Chilies --- 5
Onion --- ½ of the big one
Ginger-Garlic paste --- ½ tsp
Coriander powder --- ½ tsp
Cumin powder --- ½ tsp
Cashews --- ¼ cup
Coriander leaves
Salt --- as per taste
Oil --- 1 tsp
Ghee ---1 tsp + 1 tsp
Process:
Wash spinach leaves. Keep them aside.
In a pan (don’t add oil or ghee) stir fry the cashews till they get brown spots. Keep them in a blender (blender should be dry) … Grind them to a fine powder.
Chop paneer into cubes. Heat a tsp of ghee in a pan. Stir fry paneer till they turn to golden brown. Keep them aside in another bowl.
Heat a tsp of oil in a deep pan. Add whole green chilies to the pan. Stir fry green chilies till they get white spots. Add spinach leaves to the pan (let the water come along with the leaves after washing). Stir fry till the spinach leaves become limp. Keep them aside. Let them cool. Blend them to a smooth paste by adding coriander leaves and enough salt to it. Keep the spinach puree in a bowl.
Keep the tomoto in a bowl. Add water to it. Boil it till the skin break down. Peel the remaining skin with hands.Grind it to a paste… to make tomato puree.
Chop onions. Add a tsp of ghee in a deep pan. Add chopped onions to the pan and stir fry till they turn to translucent. Add half a teaspoon of ginger-garlic paste, half a tsp of coriander powder, half a tsp of cumin powder. Stir fry them for 2 to 3 minutes. Add spinach puree, Tomato puree & Cashew powder which u prepared and kept aside. Add pinch of turmeric powder. Add salt as per taste. Mix thoroughly.Cover it with lid. Cook it for 5-10 minutes. Turn the heat to sim. Add paneer cubes to it. Mix it uniformly. Cook it for 2-3 minutes. Turn off the heat. Transfer the curry to a serving bowl.
Have curry with chapathis.
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Hi sailu,
ReplyDeleteI tried ur palak paneer. The taste was good but paneer was little bit hard. I think it should be soft. I did it as u mentioned above. But why it is ?
Any way sailu thanks for ur receipies b'coz iam newly married. U had done a great job, slidings, step by step explanation, everything is good.
Hi Vijaya,
ReplyDeleteI am glad to know tht my blog is helpful for a newly married one. Thank you for trying Vijaya. You are right. The paneer should be soft like a sponge. There is nothing wrong in the preparation which makes paneer soft or hard. Then the quality of the paneer itself may not be good. Soon I will post 'how to make paneer at home'.
Hi Sailu,
ReplyDeleteI really liked your palak paneer. My story is similar to yours but the only difference is that I got a job within a couple of months cominge here. Hence, I really didn't get much time to explore in the kitchen.
I have tried most of your recipes and turns out to be Yum Yum yummy. My husband is surprised!!!
Keep up the good work.
Thanks Yaar
Sweety
Palak Paneer is a popular Indian dish that combines creamy spinach (Palak) with soft cubes of paneer cheese. Godaddy Coupon This vegetarian delicacy is known for its vibrant green colour.
ReplyDeletePalak Paneer is my favorite Indian dish, and I recently tried making it using fresh organic spinach and paneer from the local Organic Store. The vibrant green spinach blended perfectly with the creamy paneer, creating a flavorful delight. It's amazing how organic ingredients elevate the taste, making every bite a wholesome and guilt-free indulgence.
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Enjoyed this delicious flavours of Palak Paneer, a traditional Indian meal. Discover the natural appeal of elements like activated charcoal and oil pulling while savouring this delightful spinach and cottage cheese combo to gently Remove Black Stains From Teeth Naturally, ensuring a bright and confident grin with every bite.
ReplyDelete