Punjabi Palak Paneer is a popular North Indian curry made from blanched spinach and soft paneer. Paneer is home-made, saltless, white cheese, it has a fresh quality and a thick, crumbly structure that goes wonderfully with strong flavours.
This palak paneer dish prepares tasty curry by food preparation deep deep-fried paneer cubes in healthy spinach gravy, which is sauted with carefully well balanced curry spices in fragrant ghee.
The structure of paneer is extremely similar to that of Greek feta which is likewise strained and pressed the exact same method. The majority of varieties of paneer are merely pushed into a cube then sliced. Paneer is among the few of kinds of cheese native to the Indian subcontinent, and is commonly made use of in Indian food as well as some Middle Eastern and Southeast Asian food. Unlike many cheeses worldwide, the making of paneer does not include rennet (which might be originated from animal, plant, fungal, and microbial sources) as the coagulation representative.
Punjabi Palak Paneer Recipe
� 1 1/2 cups pureed spinach
� 1 tsp sliced ginger
� 1 tsp sliced garlic
� 1/2 cup onions-grated
� 1 cup tomatoes-chopped fine
� 1/4 cup oil
� 1 tsp cumin seeds
� 1 bay leaf
� 2 tsp salt
� 1/4 tsp garam masala
� 1/2 tsp powdered red pepper
� 1 tsp powdered coriander seeds
� Recipe Servings : 4
� Recipe Cook Time : 40 Minutes
2. Include onions and saute till a golden brown, then stir and include tomatoes fry over medium heat.
3. When fat separates, include the salt, garam masala, powdered coriander seeds and the red pepper and stir till well combined.
4. Include spinach and saute for 2-3 minutes and include paneer.
5. Reverse a few of times and serve hot.
The structure of paneer is extremely similar to that of Greek feta which is likewise strained and pressed the exact same method. The majority of varieties of paneer are merely pushed into a cube then sliced. Paneer is among the few of kinds of cheese native to the Indian subcontinent, and is commonly made use of in Indian food as well as some Middle Eastern and Southeast Asian food. Unlike many cheeses worldwide, the making of paneer does not include rennet (which might be originated from animal, plant, fungal, and microbial sources) as the coagulation representative.
Punjabi Palak Paneer Recipe
Ingredients
� 500 gm paneer-cubed and gently fried� 1 1/2 cups pureed spinach
� 1 tsp sliced ginger
� 1 tsp sliced garlic
� 1/2 cup onions-grated
� 1 cup tomatoes-chopped fine
� 1/4 cup oil
� 1 tsp cumin seeds
� 1 bay leaf
� 2 tsp salt
� 1/4 tsp garam masala
� 1/2 tsp powdered red pepper
� 1 tsp powdered coriander seeds
� Recipe Servings : 4
� Recipe Cook Time : 40 Minutes
How to make
1. Heat oil and include cumin, when it splutters, include bay leaf, ginger and the garlic, and saute till a light brown.2. Include onions and saute till a golden brown, then stir and include tomatoes fry over medium heat.
3. When fat separates, include the salt, garam masala, powdered coriander seeds and the red pepper and stir till well combined.
4. Include spinach and saute for 2-3 minutes and include paneer.
5. Reverse a few of times and serve hot.
