Wednesday, February 4, 2015

Paneer Palak.

 


Paneer Palak .



 Roughly chop only leaves of Palak about 500 gms and pressure cook to one whistle. Remove, cool a bit and grind to a fine paste.


Heat 3-4 tblsp oil in a kadai and fry 8-10 finely chopped garlic, when the colour changes slightly and 1 big onion chopped finely and fry till both turn brown add 1 tblsp of dhania powder, ½ tsp of jeera powder, pinch of haldi, pinch of amchur powder, ½ tsp garam masala powder and 1 tblsp of red chilly powder and fry well, add in the pureed palak and bring to a boil. 











Fry paneer pieces in a tava with little oil (op) and add to the curry. 


Simmer for a few minutes serve with Roti / Pulav. 



Garnish with fried cashews.

** For the recipe of Pulav please refer #Rice,

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