A VERY LOVABLE AND SURE SHOT DISH!!
PALAK PANEER
Spinach 750gms
Salt to taste
Sliced onions 75gms
Ginger garlic paste 20gms
Coriander powder 10gms
Roasted cumin powder 5gms
Red chilli powder 1/2tspn
Bay leaf 1nos
Nutmeg powder a pinch
Garam masala powder a pinch
Dry fenugreek leaves a pinch
Cottage cheese 250gms
Oil to fry
Green chilli 1nos
Turmeric a pinch
Clarified butter 50ml
Fresh cream 20ml
PREPARATION:
Deep fry onions until golden brown. Remove, add a little water and make a paste. Keep aside. Thoroughly wash spinach. Boil water, add salt, and boil spinach and green chillies for 2 minutes. Drain, refresh in cold water. Make a puree. Keep aside. Deep fry ½ “cubed cottage cheese in oil till golden brown. Remove and soak in salted, turmeric water. Keep aside.
Heat clarified butter. Add bay leaf, add onion paste and ginger garlic paste. When fat leaves the pastes. Add red chilli powder, coriander powder and cumin powder. Now add in the spinach puree, little salt and stir on a slow flame for about 10 to 15 minutes. Squeeze out water from the cottage cheese and into the gravy. Sprinkle, fenugreek leaves, garam masala powder and nutmeg powder. Finish off by mixing in the 25ml cream.
Transfer into a serving dish and garnish with the remaining cream.
NOTE:
TOMATOES OR CURD MAY ALSO BE USED IN THE PREPARATION, BUT THE GRAVY WILL GET DISCOLOURED DUE TO THE ACIDS PRESENT IN THE ABOVE, SINCE ACIDS HAVE AN ADVERSE EFFECT ON THE GREEN PIGMENT (CHLOROPHYLL). IF YOU WANT TO GO FOR THE TASTE ALONE THEN DEFINITELY USE TOMATOES OR CURD IN THE RECIPE.
HAPPY COOKING!!
HIGH IN IRON!!
