Palak Panner
Ingredients
Spinach(Palak) - 1 bunch
Onions - 1
Garlic pods - 5
Paneer (Fresh or deep fried) - 150 gms
Kasturi methi (optional)
Coriander leaves - few
Coriander powder - 4 tsp
Red chillie powder - 2 tsp
butter - 1 tsp
oil - 1 tsp
Salt - to taste
To Garnish
Cumin seeds - 1 tsp
Green chillies - 2 big
Red Chily with Seeds - 1
Chopped onions - little
Lime juice
Method
1) For palak paneer the key is to blanch the Spinach without overcooking. For this watch the Spinach leaves and leaves all the stems. Use the Leaves only (Mandatory)
2) Boil water in a wide mouthed pan. When the water just starts to boil, throw in the spinach leaves. Cover the lid and leave it for not more than 1- 2minutes.
3) Immediately refresh these leaves by transfering into cold water. This stops any overcooking.
4) Allow to cool and add few coriander leaves and make a fine paste of these 2 greens.
5) Heat half the butter and oil in a pan. When it is hot, add the chopped onions, salt followed by the finely chopped garlic pods.
6) When the onion turns translucent and the garlic gells well with the onion add the chillie powder, coriander powder and cook till the raw smell disappears.
7) Now add the panner and greens paste and cook until the oil oozes out. Note that greens should retain the color.
8) For garnishing, add the remaining oil and butter. Splutter the cumin seeds and Green chillies (whole) and pour it into the palalk paneer just like chutney thalippu. Add chopped onions before serving.
9) This is a mild dish. If you prefer a more spicy one add 2 green chillies while grinding the greens.
10) The chef also suggested to add some yogurt for garnishing. I skipped it.
10) Goes well with roti and rice. I relished it with Radish chapathis.
Ingredients
Spinach(Palak) - 1 bunch
Onions - 1
Garlic pods - 5
Paneer (Fresh or deep fried) - 150 gms
Kasturi methi (optional)
Coriander leaves - few
Coriander powder - 4 tsp
Red chillie powder - 2 tsp
butter - 1 tsp
oil - 1 tsp
Salt - to taste
To Garnish
Cumin seeds - 1 tsp
Green chillies - 2 big
Red Chily with Seeds - 1
Chopped onions - little
Lime juice
Method
1) For palak paneer the key is to blanch the Spinach without overcooking. For this watch the Spinach leaves and leaves all the stems. Use the Leaves only (Mandatory)
2) Boil water in a wide mouthed pan. When the water just starts to boil, throw in the spinach leaves. Cover the lid and leave it for not more than 1- 2minutes.
3) Immediately refresh these leaves by transfering into cold water. This stops any overcooking.
4) Allow to cool and add few coriander leaves and make a fine paste of these 2 greens.
5) Heat half the butter and oil in a pan. When it is hot, add the chopped onions, salt followed by the finely chopped garlic pods.
6) When the onion turns translucent and the garlic gells well with the onion add the chillie powder, coriander powder and cook till the raw smell disappears.
7) Now add the panner and greens paste and cook until the oil oozes out. Note that greens should retain the color.
8) For garnishing, add the remaining oil and butter. Splutter the cumin seeds and Green chillies (whole) and pour it into the palalk paneer just like chutney thalippu. Add chopped onions before serving.
9) This is a mild dish. If you prefer a more spicy one add 2 green chillies while grinding the greens.
10) The chef also suggested to add some yogurt for garnishing. I skipped it.
10) Goes well with roti and rice. I relished it with Radish chapathis.
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