G : PALAK PANEER

This time, I was a bit apprehensive since :

1) K has begun to entertain high hopes from me, especially when it comes to paneer-based preparations.

2) I'd heard that palak or palong shaak recipes are usually tricky. If they come out well, you are lucky. If they don't, you'll have to eat it all by yourself.

3) I was trying to effect a mix-and-match of 2 net recipes.

Well, since it was obviously my lucky day, I dare to divulge my own take on the net recipes :

QUANTITY :

Serves 4

INGREDIENTS :

Spinach/palak/palong shaak ( 1 or 2 bunches)
Paneer cubes (500 g)
Onion (1 medium)
Tomato (1 medium)
Green chilli (quantity according to taste, 1 would do)
Salt (to taste)
Kasoori methi (a pinch)
Ginger-Garlic paste (1 tbsp each)
Coriander powder (a pinch)
Cumin powder (a pinch)
Oil

METHOD :

Pluck the spinach leaves, wash and boil them.
Puree the boiled spinach.
Puree onions and tomato separately.
Fry the paneer cubes till golden. Retain the oil.

Keep the paneer cubes immersed in mildly hot, salted water for about 20 mins.

Heat oil.
Add kasoori methi and onion paste.
Add ginger-garlic paste.
Add the pureed tomato
Add the pureed spinach.
Add salt, coriander powder and cumin powder.
Add green chilli.
Add a little water, cover and cook for 5-8 minutes.
Add the drained paneer cubes, cover and cook till tender.

TIPS :

Do not fry kasoori methi for too long, as it tends to impart a bitter taste to the dish.

Add a little flour dissolved in whole milk (for a richer, creamier gravy).

Adjust the water added according to preferred consistency of the gravy.

Bon appetit !