My first post of 2016. I wish you all a very healthy and prosperous new year! I hope the year brings all the good things your way. Last couple of weeks had been a roller coaster ride for me professionally and personally that I hardly cooked and clicked. Hectic yearend workload and then my little one's first play school had kind of drained me emotionally:) I was eagerly looking for her first day at school since the time the registration was completed.
I wanted to see her reaction when she steps into the bigger world out there all by herself although it's just for 2 hours a day. Like most of the mommies I was very emotional but she handled it with ease in the first week. Then started her separation anxiety in 2nd week. Now we are into 3rd week of her play school and things look more or less settled. So far it's been a good year:-)
I am not a resolutions person but this year I have made a list and the main resolution is to make time for everything that I like this year. That definitely includes making time to post the recipes more frequently and consistently.
Coming to today's long pending recipe Palak Paneer - it's one of the very famous curries from India, absolutely easy to make and super tasty dish that can hardly go wrong. It tastes really well with Naan/Roti or any other Indian Flat breads. I served it with hot garlic naan with butter on top and sliced onions.
Ingredients:
Palak/ Indian Spinach : 1 big bunch
Paneer/cottage cheese : 2 cups
Chopped Onion: 2
Chopped Tomato: 2
Ginger garlic paste: 1 tbsp
Red Chilli powder :1/2 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Turmeric: 1/4 tsp
Sugar: 1/2 tsp (Optional)
Whole garam masalas : Cinnamon Sticks-2, Cardamom: 3-4 and Cloves.
Red Chilli powder :1/2 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Turmeric: 1/4 tsp
Sugar: 1/2 tsp (Optional)
Whole garam masalas : Cinnamon Sticks-2, Cardamom: 3-4 and Cloves.
Crushed Kasoori Methi : 1 tbsp
Oil: 2 tbsp
Salt to taste
Method:0
1. Heat water in a big pot and add washed spinach leaves and 1/2 tsp sugar and boil for 4-5 minutes. Once it cools down grind to a smooth puree and keep aside. Sugar helps in retaining the bright green color of spinach.
2. Heat oil in a deep pan and add whole garam masala and saute until the oil is fragrant. Add cumin seeds and saute for 30 seconds.
3. Add chopped onion and saute until golden brown, next add in ginger garlic paste and fry until the raw smell is gone.
4. Add turmeric powder and then add in chopped tomatoes and saute until tomatoes are soft.
5. Mix in red chilli powder, coriander powder, cumin powder and salt and cook until the oil separates.
6. Add spinach puree and cook on low flame for about 10 minutes. Add crushed Kasoori Methi leaves and let it simmer for another 5 minutes. keep mixing it in between.
7. Now the gravy is ready and its time to add the paneer. You can either add the paneer cubes directly or roast them on a wide pan with a little oil and then add to the gravy. Roasting/deep frying the paneer ensures that the cubes are not breaking after mixing with the gravy but its completely optional.
8. Add in 1 tbsp of whipping cream and serve hot with any Indian flat breads.
Oil: 2 tbsp
Salt to taste
Method:0
1. Heat water in a big pot and add washed spinach leaves and 1/2 tsp sugar and boil for 4-5 minutes. Once it cools down grind to a smooth puree and keep aside. Sugar helps in retaining the bright green color of spinach.
2. Heat oil in a deep pan and add whole garam masala and saute until the oil is fragrant. Add cumin seeds and saute for 30 seconds.
3. Add chopped onion and saute until golden brown, next add in ginger garlic paste and fry until the raw smell is gone.
4. Add turmeric powder and then add in chopped tomatoes and saute until tomatoes are soft.
5. Mix in red chilli powder, coriander powder, cumin powder and salt and cook until the oil separates.
6. Add spinach puree and cook on low flame for about 10 minutes. Add crushed Kasoori Methi leaves and let it simmer for another 5 minutes. keep mixing it in between.
7. Now the gravy is ready and its time to add the paneer. You can either add the paneer cubes directly or roast them on a wide pan with a little oil and then add to the gravy. Roasting/deep frying the paneer ensures that the cubes are not breaking after mixing with the gravy but its completely optional.
8. Add in 1 tbsp of whipping cream and serve hot with any Indian flat breads.
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