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Monday, November 19, 2007

Palak Paneer Recipes


  • 2 - fresh palak bunches

  • 5 - garlic flakes

  • 1 inch - ginger piece

  • 1 cup - boiled milk

  • 250 gms - paneer

  • 2 to 3 - medium sized onions

  • 2 - green chilies

  • 2 tbsp - olive oil

  • salt to taste

  • For Paneer:
    1. Cut about 250 gms of paneer into cubes.
    2. Heat oil at medium temperature and then fry the paneer pieces.
    3. Once fried, add them into milk.
    4. Milk helps to keep them soft.

    For Palak:
    1. Chop the cleanly washed palak, along with leaves.
    2. Stem can be added only if they are tender.
    3. Add the chopped palak and a small piece of ginger into the boiling milk (1 cup).
    4. Let it boil till the palak becomes very soft.
    5. Remove milk and keep palak aside to cool.
    6. The significance of using milk is to remove the typical raw smell of palak that usually exists even after cooking whereas ginger adds extra flavour to it.
    7. Cut 2 of medium sized onions and green chilies into thin long pieces.
    8. Fry onion, chilies in little oil till onion turns golden brown in colour.
    9. It is very important to add onions proportionately as excess of onion may result in loss of palak colour (usually palak looks black instead of green)
    10. Add fried onions and chilies along with palak, 5 garlic flakes and ginger into the blender. Blend well till it becomes a fine soft paste.
    11. Fry the finely chopped onion in rest of the oil till its colour changes to golden brown.
    12. Add the palak paste to this and add salt to taste.
    13. Addition of salt while cooking results in the oil to float at the top at a faster rate.
    14. Floating of oil indicates that the palak is sufficiently cooked.
    15. Add the paneer pieces in the palak.
    16. Let it cook for another 5 mins.
    The dish is ready to serve.

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