Thursday, September 29, 2011

Palak Paneer

1 big bunch spinach
2 medium onions, blended
1.5 tsp ginger/garlic paste (equal parts in a blender. can add oil and salt and store in fridge.)
4 medium tomatoes, pureed
4 serving spoons oil or ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
2 tsp fenugreek leaves
250g paneer
2 serving spoons fresh heavy cream
2 tsp butter
2 tsp fresh cilantro

1. chop spinach, boil 10 min with 1 cup of water, blend.
2. heat oil, add cumin/coriander seeds.
3. add onion, cook 8-10 minutes. It's important to always cook onions well. And then to add a bit (say, 1/2 cup) of water. They're done when oil separates a bit at the corners.
4. add ginger/garlic paste, cook 2 minutes.
5. add the rest of the spices and 1/2 cup water, cook 2 minutes (until oil separates again).
6. add tomato puree, cook 2 minutes.
If you want to add cooked meat instead of paneer, add it now.
7. add spinach puree, cover, cook 5 minutes.
8. add paneer cubes, cook 5 minutes.
9. turn off flame, add cream and butter, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

No comments: