Hello,
I thought of sharing with you a very simple gravy. Palak
paneer which is power house of protein, iron and calcium.
Ingredients
Palak - two bunches
paneer (cottage cheese) - 250 grms
onion - 1
green chilly - 3
ginger - a small piece
tomato - 1
coriander seeds - 1 tsp
jeera - 1 tsp
methi- 1/4 tsp
Method of Preparation
Wash, remove stem and chop palak into big pieces. Add
enough hot water and cook for 5 minutes. Drain excess
water and immediately put cooked palak into ice cold water.
Remove water. Now use a blender and make a smooth
puree out of palak. Peel and chop onion, green chilly, ginger
and tomato.
Dry roast coriander, jeera and methi, crush to a coarse
powder.
Add two tsp of butter and sauté chopped onion, green chilly
and ginger. Grind to a coarse paste.In little water cook
chopped tomato and peel the outer skin.
Blend into a smooth paste. In a heated kadai add 1
tsp ghee add onion paste and tomato paste. cook till
ghee separate.
Add palak puree and cook for 2 minutes. Add soft paneer
cubes. Allow paneer to cook in palak gravy for about 3
minutes. Add crushed masala. Mix well.Serve hot with
phulkas.
Wash remove stem and
chop palak into big pieces. Blanch in hot water for five
minutes. Drain water and immediately put in a bowl of ice
cold water. Drain water and blend palak to a fine puree in
blender.
.Chop one onion, 3 green chilli, a small piece ginger, one
tomato. In a heated kadai add 2 tsp of butter and saute
chopped onion, green chilli, ginger, tomato till the raw smell
goes. Grind in mixer adding a little water
Pour two tsp ghee and saute tomato
onion paste. Allow ghee to separate.
in a heated small pan add 1 tea spoon jeera, 1 tea spoon
coriander, 1/4 tsp methi. Dry roast and crush to coarse
powder in morton and piston.
In hot water add paneer and allow it to become soft. Drain
excess water keep aside.
When onion tomato paste is well cooked add palak. When
palak puree is blend properly with onion tomato add soft
paneer cubes.Allow paneer to cook well in palak. Its time to
add crushed jeera, coriander, methi powder. Mix well. Serve
hot with phulkas.
.
Best one!!
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