Culinary Skills, Kills, and Thrills

October 25, 2009

Palak Paneer

Filed under: Uncategorized — 2BigChefs @ 8:57 pm

I tried my hand at a paneer dish after ages. I am not happy with the paneer you get here. It is not as soft as what we used to eat in Delhi. But nonetheless, it did turn out pretty good. Here’s what I did:


Blend baby spinach leaves with tomatoes and onions. Make it a thick paste. Add some saunf and green chillies as well.
Chop some onions, ginger, garlic and set aside.
If the paneer was in deep freeze, defrost it and dice  it. Put these pieces into some boiling water and add salt. Allow it to stand for ten minutes, then drain.

Masalas Needed

Turmerics, Red Chilly Powder, Dhaniya Powder, Garam Masala, Jeera

What To Do

Heat some oil in a kadai and add the jeera into it.  Now add the onions, ginger, and garlic and fry until it turns golden brown. Add the spices and fry for a few minutes. Consider it done when oil droplets begin to seep out of the masalas. Pour the deep green palak paste that was prepared earlier. Cook for a  few minutes. Add the paneer pieces to this mixture. Add salt to taste. Cook this dish until the green color becomes a dull brown shade. Taste and check if the gravy has gotten rid of its raw leafy taste or not. Cook in low flame for as long as you deem fit.

Serve palak paneer with roti and salad.


– OddChef


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