Tuesday, August 1, 2017

Shahi Palak Paneer.

“Shahi Palak Paneer” … क्या कहु इस डिश के बारेमे ; बस नाम ही काफी हे ; हे न .... A royal dish that tastes awesome when served as an accompaniment with roti / paratha or pulav … I served this with Moong dal Ghee Rice a variation of my own that goes very well with this spicy and delicious dish and added on Besan Kadhi that can be sipped on as an appetizer or relished with the ghee rice too … Yummy ......

Ingredients :
Palak / Spinach : 1 large bunch
Paneer : 250 gms
Onions : 2 large sized chopped fine.
Green Chillies : 6-8 less spicy one’s
Ginger : 1 inch piece chopped fine.
Garlic : 15 cloves chopped fine.
Cashew Pieces : ½ cup
Coriander Powder : 1 tsp
Jeera Powder : ½ tsp
Garam Masala Powder : ¼ tsp
Tomato Puree : ½ cup 
Oil : 2 tsp
Ghee : 1 tblsp
Salt to taste

** Cut the paneer into cubes and fry them on a tava slightly brushed with ghee. When they turn brown remove and keep them aside ready. You can leave out this step too and add in the paneer cubes as it is too. The choice is yours. I sometimes fry and sometimes don’t.

** Heat the oil in a thick bottomed kadai. When hot add in the onions chopped finely along with ginger and garlic both chopped fined and fry till the onions turn translucent. Now add in the cashew nut pieces and fry for another 3-5 minutes. Remove and let cool a little bit. Put tis in a mixer grinder and grind to a smooth paste with little bit of water. 

** Chop the palak / spinach leaves, wash them under running water in a colander and keep it aside for a few minutes for the excess water to drain off properly. Now put the palak / spinach in a thick bottomed kadai along with the green chillies chopped to pieces and ½ cup of water and bring to a boil. Cook for 4-5 mins only. Lastly add in a pinch of salt and mix well. Remove and keep this aside for cooling. Once cool enough grind this in a mixer grinder to a smooth paste.

** Heat ghee in a kadai, when it melts add in the ground onion masala and fry for 5 mins on medium heat. Now add in coriander pd, jeera pd, garam masala pd and fry for 2 – 3 mins. If too dry sprinkle some water. 

** Add in the tomato puree / paste and mix well. Fry for some time and then add in the ground palak paste and mix well. Bring to a boil, add salt to taste and simmer for 5 mins. 

** Lastly add in the fried paneer pieces. Mix well and remove from fire. Keep this covered aside for 5-8 mins for the paneer to get softened. Always add in paneer pieces just 5 mins before serving the curry. Paneer softens within 4-5 mins and are delicious when soft to bite on. If you boil it more or repeat the heating process of curry with the paneer they sometimes become hard. Also paneer if not fried stays softer than when fried. The choice is yours.

** Shahi Palak Paneer” is done and ready to be served. Serve this spicy curry hot with chapati, poori, paratha or pulav.

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