CHARISHMA'S PALAK PANEER
This is a family favourite. I learnt this in Oman from a chef who used to come home part-time and cook for my family. He is no longer cooking for the family, but I have learnt this recipe well and make it on weekends. My husband adores the flavour.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil spinach in a pot of water. Drain the water.
- Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.
- Put the boiled spinach in a mixer and add a little water to prepare spinach puree.
- Heat oil in a pot.
- Add ginger and onion. Stir-fry until browned.
- Add all the spice powders.
- Fold in the tomato puree.
- Mix well and bring to a boil.
- Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.
- Drain the paneer; remove all the water.
- Cut the paneer into cubes.
- Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.
- Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.
Nutrition Facts : Calories 90.8, Fat 3.3, SaturatedFat 0.5, Sodium 146.1, Carbohydrate 13, Fiber 5.4, Sugar 4, Protein 6.1
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