iNeed:
iSpice:
iPrepare:
Start by putting a litre of water to boil. While it heats, slice paneer long and finely chop garlic & onions. Clean the palak & chop off any bad parts.
Now blanch palak by putting the leaves fully in boiling water & removing in less than a minute. Keep them to drain in a sieve. The boiling water still in the leaves will cook the palak perfectly & give it a lovely green colour.
On the other burner fry paneer in oil or ghee till golden brown on all sides. Remove into a container with warm water. [yes... you read it right! This keeps the paneer soft]. Add half a tsp of salt.
To the leftover oil add jeera, dalchini, garlic & onions. Fry till onions turn golden brown.
By that time chop palak leaves into not so small strips. This keeps intact the loads of fibre we lose by making a paste of it. Put this palak in & add the masalas. Tip in the paneer chunks. No need to squeeze out the water. Mix it all well & cook for 3-4 minutes. Remove from stove & keep aside covered for 5 minutes. Its now ready to eat, temperature-wise & penetration of taste-wise.
iTimed: 36 minutes
iSuggest:
I blanched the palak fast & let it be. This may preserve nutrition. You may simply use smashed Elaichi if you dont have powder. I felt the taste of Black elaichi overbearing, so dont put too much of them. You may try Laung (cloves) in the spices. I did not add tomatoes or ginger. They may affect the taste adversely. I would like to try putting some rose water in the paneer soak... maybe in some other dish!
- Palak (spinach) - 400 gms
- Paneer (cottage cheese) - 250 gms
iSpice:
- Lahsun (garlic) - 5 cloves
- Jeera (cumin seed) - 1 tsp
- Dalchini (cinnamon) - 2 inches
- Black Elaichi (cardamom) powder - 1/4 tsp
- Green Elaichi (cardamom) powder - 1/4 tsp
- Dhania (coriander) powder - 1 tsp
- Mirch (red chilli) powder - 1/2 tsp
- Haldi (turmeric) - 1/2 tsp
- Salt
iPrepare:
Start by putting a litre of water to boil. While it heats, slice paneer long and finely chop garlic & onions. Clean the palak & chop off any bad parts.
Now blanch palak by putting the leaves fully in boiling water & removing in less than a minute. Keep them to drain in a sieve. The boiling water still in the leaves will cook the palak perfectly & give it a lovely green colour.
On the other burner fry paneer in oil or ghee till golden brown on all sides. Remove into a container with warm water. [yes... you read it right! This keeps the paneer soft]. Add half a tsp of salt.
To the leftover oil add jeera, dalchini, garlic & onions. Fry till onions turn golden brown.
By that time chop palak leaves into not so small strips. This keeps intact the loads of fibre we lose by making a paste of it. Put this palak in & add the masalas. Tip in the paneer chunks. No need to squeeze out the water. Mix it all well & cook for 3-4 minutes. Remove from stove & keep aside covered for 5 minutes. Its now ready to eat, temperature-wise & penetration of taste-wise.
iTimed: 36 minutes
iSuggest:
I blanched the palak fast & let it be. This may preserve nutrition. You may simply use smashed Elaichi if you dont have powder. I felt the taste of Black elaichi overbearing, so dont put too much of them. You may try Laung (cloves) in the spices. I did not add tomatoes or ginger. They may affect the taste adversely. I would like to try putting some rose water in the paneer soak... maybe in some other dish!
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