Palak Paneer Recipe
onions finely chopped
25 to 30
ginger garlic paste
cinnamon sticks 1 inch each
A pinch of sugar
Salt as required
red chili powder
Cut the paneer into equal cubes.
Put them in salted boiled water and leave for 5 to 10 minutes.
Blanching & Pureeing Spinach
Put the spinach in salted boiled water 2 to 3 minutes.
Strain out the water and put the leaves immediately in cold water and leave for 2 to 3 minutes again.
Drain out the cold water and put the spinach leaves in the blender.
Add green chilies and blend it into a puree.
Making Palak Paneer
Dry roast the fennel seeds and cardamom, make into a powder and keep aside.
Melt the butter in a pan.
Roast the cashew nuts until nice brown and keep aside.
Add cumin seeds, whole garam masala spices (cinnamon, cardamom – 2, cloves) and sauté for a minute.
Put the finely chopped onions, salt and sauté until they turn soft.
Add ginger garlic paste, tomato paste and cook until the gravy leaves the oil.
Add spinach puree, turmeric powder, red chili powder, fennel & cardamom powder, garam masala, a pinch of sugar, and mix well.
Pour ¼ cup of water or spinach stock (boiled water in which the spinach was soaked) and mix again.
Add paneer cubes and cook for 2 to 3 minutes on low flame.
Turn off the flame and garnish with roasted cashew nuts, fresh cream and serve hot.
Recipe By BINDU----> Foodvedam.com