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Home > Categories > Food and Beverages > Cooking > Ammas Recipes
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PALAK PANEER (SPINACH AND CHEESE CURRY)

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Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:25
Number of servings: 4
Suitable occasions: Pot-Luck Dish,Gift-A-Dish

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Spinach 1/4 pound 114.75
2 Tomatoes 1/4 medium  
3 Onions 1/4 medium  
4 Paneer Pieces (1 inch cubes) 1/2 cup 65.00
5 Green Chilis 3/4 large  
6 Cloves (Whole) 1    
7 Cinnamon Sticks (flat) 1/4 inch 0.64
8 Garlic Paste 1/4 teaspoon 1.75
9 Ginger Paste 1/4 teaspoon 1.75
10 Vegetable Oil 0.08 cup 22.69
11 Turmeric (Haldi powder)   pinch 0.13
12 Sugar 1/4 teaspoon 1.00
13 Cream 1/8 cup 30.00
14 Salt   to taste 0.25

Cooking procedure:
In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes soft remove from heat and let cool. Remove the excess liquid from the pot and keep aside. Blend spinach into a semi-soft paste and then mix with the liquid kept aside.

In a skillet, heat oil, add cinnamon, cloves garlic, ginger and fry for two minutes on medium heat. Then add sliced green chilis and finely chopped onion and fry until chopped onion turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and cook on medium heat for 12-15 minutes.

Now add paneer pieces, cream and cook until the sauce thickens slightly. Serve it hot.
Any additional information:
Goes well with Nan, Paratha, Pita Bread, Rice. Also, instead of paneer pieces, you may also use tofu cubes.

*Making Paneer:

Required ingredients: Half-n-Half -- 1 liter yoghurt -- 1 cup

Note: You may substitute two litres of milk for one litre of half-n-half.

Heat milk to a boil. Lower heat and add yoghurt. Keep stirring on low heat until the milk looks curdled(about two minutes) and forms lumps. Remove from heat and put contents in a cheese cloth. Let stand for a few minutes until water is drained. Then place the cloth with the paneer on flat board, place some weight on top(like a container with two litres of water in it). Set aside for 10 minutes, remove the weight, cut the paneer in to small pieces and use them for any recipe that calls for them. For paneer Balls curry, the process is the same for making paneer. Only, remove the weight after six minutes instead of ten. Now you can crumble the paneer slab.

 




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