Friday, 25 April 2008
This is one of my favourite items in the restaurant menu...I've tried it few times before, but could never make it to my satisfaction...few weeks back I tried this again, this time I've added some paprika and milk and the taste, texture, consistency was so good..I do not prefer to grind the palak to a paste, hence this looks a bit different from the one we get in hotels..Here goes the recipe,
Ingredients: (for 3 people)
1. Spinach - 3 cups (finely chopped)
2. Paneer cubes - 250gm
3. Onion - 1 (Sliced)
4. Tomatoes - 2 small (cut into chunks)
5. Green chillies - 6 (chopped)
6. Ginger garlic paste - 2tsp
7. Garam masala powder - 1 tsp
8. Salt - as per taste
9. Paprika powder - 1/2 tsp
10. Cashew nuts - 1 table spoon (soaked in warm water for 5min)
11. Oil - 2 tbsp
12. Ghee - 2 tsp
13. Milk - 150ml
14. Cinnamon stick - 1 inch long (break into pieces)
15. Cloves - 4
1. Take a wide bottomed kadai and heat 1 tbsp of oil.
2. Add the cinnamon pieces, cloves and fry for 30 sec.
3. Now add the onions, green chillies and saute until the onions are transperent.
4. Add the ginger garlic paste and fry until the raw smell leaves.
5. Add the chopped tomatoes and cook until the tomatoes turn soft.
6. Turn off the heat and let this mixture cool.
7. Take this mixture in a blender. Add the soaked cashew nuts and grind to a smooth paste. Set this paste aside.
8. Now in a kadai (you can use the same original one) heat the remaining 1 tbsp of oil.
9. Add the chopped spinach and fry until the raw smell leaves (takes about 5min)
10. Now add the grinded paste to this roasted spinach.
11. Add salt, garam masala powder, paprika powder, milk and cook on medium for 5min. Add water if required.
12. Take 2 tsps of ghee in small kadai and heat it.
13. Fry the paneer cubes until golden brown.
14. Tranfer the paneer cubes into the gravy, mix well.
15. Cook on low for 2 more min and turn off the heat.
Serve hot with rotis/parathas.