Milk Curd Lemon juice Palak (Spinach) Garlic Ginger Green chillies (optional) Dhaniya (cumin) powder Salt Oil
METHOD
Paneer preparation (you can also use readymade paneer):
Boil one litre of milk (will make 200 gms paneer). When just about to boil, add one cup yoghurt and half lemon juice. (Yoghurt helps to add to the quantity and also make the paneer soft). The milk will immediately begin to curdle (stop the gas). Then pour it into a fine sieve or cloth to drain out the water. Pour cold water over it and squeeze out all the water. Then wrap in the cloth, place some weight on it (I used a pan filled with water) for an hour to remove out all the excess water. Your paneer is ready. (Paneer can last in the refrigerator for 2-3 days, but it may become a little hard so store it in water. You can also soften it at the time of cooking with some warm water).
Spinach gravy preparation:
Wash and blanch the spinach leaves (put in leave in boiling water for 3-4 minutes and transfer it to cold water to retain colour).and blend it. Take a sufficient amount of spinach leaves, because the quantity drastically reduces when it it put in the blender.
Then heat oil in a pan, sautee garlic and ginger and finely chopped onions. Once brown, add diced tomatoes, dhaniya (cumin) powder, green chillies (if you like it spicy) and salt. Cover it and cook this for about 8-10 min.
Now add the spinach gravy, mix well and then toss in the paneer. Your Palak paneer is ready.
Enjoy!
(Note: If the paneer is hard, soften it by adding some water and heating it for some time. Your paneer will become soft in a few minutes).
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