Monday, February 4, 2008

Palak Paneer by Tameen Koruthu


90 ml ghee / oil
1 small onion, sliced
30 g fresh ginger, peeled and chopped
2 cloves garlic, crushed
3 fresh green chillies, chopped
90 g tomatoes, skinned and chopped
½ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
750 g fresh spinach cooked or 500 g frozen spinach thawed
125 ml milk
250 ml water
180 g paneer cubes


Put the ghee in a heavy-based pan and place on high heat.

Fry the onions until they are light golden. Add ginger, garlic and chillies and fry for 1 minute. Add the tomatoes to the pan and cook until tender and well blended. Reduce the heat

Stir in the turmeric, ground red chillies and salt and fry for 30 seconds

Puree the spinach in a food processor. Add the spinach to the hot mixture in the pan and fry for 4-5 minutes. Pour in the milk and water. Bring to boil, reduce heat, cover and cook for about 10 minutes or until the mixture is well blended

Add the paneer cubes and mix gently. Cover and simmer for another 3-4 minutes

Remove from the heat and transfer to a serving dish.

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