This is a well tried recipe from me. I did this many times. This is a good addition to the menu if you expecting any guests or simply a special meal just for you for pleasing ourselves.
Palak - 1 bunch
Tomatos - 2 large
Ginger-garlic paste - 2 table spoons
Dhania powder - 1 table spoon
Jeera powder - 1 table spoon
Green chillies 3
Paneer 200 gms
Salt to Taste
Oil or Butter - 2 tbsp
Cream - 1 tbsp for garnishing
Method of Preparation
1. Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. Palak Pulp is ready.
2. Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. Tomato pulp is ready.
3. Heat 2 tbsp oil/butter in a vessel. Add Jeera and add Chopped Onions and let it turn transparent or little brown.
4. Add ginger-garlic paste to the above.
5. Add Jeera powder, Dhania powder, tomato pulp stir well.
6. Now add palak pulp, salt and cover and cook for 7-10 mins.
7. Put off the flame and add paneer pieces and garnish with cream. Serve hot with chapati, naan or paratha.
Preparation Time: 15- 20 Minutes
Category: Main Coarse (Gravy Curries)
1. Tomato pulp should be half of palak pulp i.e. in the ratio 1:2.
2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well.
3. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do).
4. If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.
5. Shall Post some pictures soon.