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Sunday, 20 December 2015

Palak Panneer

Palak Paneer 
Posted by Anuradha Prasanna on 20/12/2015

Palak: 2bunch
Paneer: 200gms
Onion: 3medium
Garlic: 4big(mala poondu)
Ginger: 1inch
Tomato Purée: 1cup(3big tomatoes)
Red Chilli: 2
Red Chilli Powder: 1tsp
Garam Masala: 1.5tsp
Bay Leaf(brinji elai): 1small leaf
Cinnamon(pattai): 1/4stick
Salt to taste 
Butter and Oil: 3tbsp

Fresh Cream: 1tsp

Discard the stem, chop the spinach and wash it.
Now boil water and switch off the stove, immerse the chopped spinach until it turns soft.  In meanwhile grind onion, garlic, ginger and red chilli to a fine paste.  Grind the soaked spinach to a fine without water(stock the water).

In a kadai, heat butter and oil together, sauté bay leaf and cinnamon stick, add onion-garlic-ginger-red chilli paste, sauté it until the raw smell goes off.  Now add tomato purée and the spice powder, sauté it until the butter-oil oozes out.  Add spinach puree, stir until you get thick gravy, in this stage add little water to get semi gravy consistency.  Switch off the stove and cubed paneer to it.  Garnish with fresh cream.  Enjoy with your Phulkas or Chapathi.