How it works
PALAK PANEER (SPINACH AND CHEESE CURRY)
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|Preparation time ([days] hrs:min):
|Cooking time ([days] hrs:min):
|Number of servings:
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|List of ingredients:
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||Paneer Pieces (1 inch cubes)
||Cinnamon Sticks (flat)
||Turmeric (Haldi powder)
|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
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
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.