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PrintPAALAK PANEER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cook with 50 ml of water for about 5 minutes. Keep on low flame for another 5 minutes. Remove from heat and allow it to stand aside.
- Grind cooked spinach along with green chilies to a coarse paste.
- Heat ghee and fry onions to a golden colour.
- Add tomato puree , ginger - garlic paste and cook for about 2 minutes.
- Add salt,turmeric and garam masala, finally add the cooked spinach. Stir and cook for 1 minute.
- Add at least a cup of hot water to make it thinner. Boil on low flame for at least 15 minutes. Remove from fire and transfer to a serving dish.
- While serving, heat ghee and add ginger. Cook on low heat till it turns golden.
- Remove from fire and add green chilies and red chili powder and immediately pour over the hot Paalak. Serve hot with roti.
INGREDIENTS
- 250 grams paneer - cut into 8-10 pieces and deep fried to reddish brown colour
- 500 grams spinach - discard the stem, cleaned and chopped
- 4 green chilies - chopped
- 50 ml ghee or Cooking oil
- 50 grams onions - ground to a paste
- 75 grams tomato puree
- 2" piece ginger - crushed to a paste (2 teaspoon)
- 2 teaspoon garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Tadka
- 2 tablespoon ghee or Cooking oil
- 1" piece ginger - finely chopped
- 2 green chilies - cut into 2 pieces
- 1 teaspoon red chili powder
4 comments for “Paalak Paneer”
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very nice
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