Friday, April 1, 2011

Palak paneer

This entry is long overdue. Since receiving news of the relocation, I've been packing like a madwoman and organising the stuff that needs organising for the major move. Finally found some time tonight to post this, hope you guys try it out and let me know how it turns out for you.

Some weeks ago, my bro asked that I make an Indian dish to compliment his nasi briyani, and he suggested I try my hand at palak paneer. It's a pretty straight forward recipe, with pretty fantastic results. The only thing you need to make a day ahead is the paneer (here for the how-to).

~ 5 bundles of Spinach ~
~ 2 small Cinnamon Sticks ~
~ 2 Cardamom Seeds ~
~ 2 - 3 Big Onions ~
~ 4 - 6 Garlic Cloves ~
~ 1 Tbs Ginger Root, shredded ~
~ 2 Tbs Coriander Powder ~
~ 1 Tbs Cumin Powder ~
~ 3 Tomatoes, diced ~
~ Paneer ~
~ Salt, to taste ~
~ Yoghurt, optional ~

Step 1 : Fry the paneer until golden brown. Set aside.
Step 2 : Clean/Wash the spinach.
Step 3 : Boil water over stove. Cook spinach in boiling water for 2 minutes.

Step 4 : Blend the cooked spinach in a blender with a small quantity of water. Set aside.
Step 5 : Heat oil in wok.

Step 6 : Add cinnamon and cardamom seeds into hot oil and stirfry until fragrant.
Step 7 : Add onions, stirfry until golden translucent.
Step 8 : Add a bit of salt to the onions.

Step 9 :    Add garlic and ginger, stirfry until fragrant.
Step 10 :  Sprinkle liberally coriander and cumin - more may be added, to taste.

Step 11 : Add tomatoes, fry until soft.

Step 12 : Pour in the spinach. Cook until the spinach oozes oil.
Step 13 : Add in the paneer.

Step 14 : Mix in yogurt if using.
Step 15 : Add salt to taste.

... and serve!

1 comment:

Oogamy said...

So much work,no wonder it tasted so nice!
Thanks for the effort.


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