Sunday, July 28, 2013


Some recipes are must in some special festivals or special days. All vegetarian love palak paneer, aaloo Gobi and koftas in their menu for festivals.

But some points to remember:-

1. Palak paneer is best without too many spices , herbs, onion, tomatoes and garlic. We kill flavours of palak by adding these.
2. The natural water from spinach is absorbed by soft panner is the best combination
3. The spinach should be finely chopped and never grounded as paste.

Palak paneer
1 Kg spinach fresh, washed and chopped fine
1/2 kg paneer cubed n little fried
2 tbsp mustard oil
cumin seeds 1 tsp
3 tsp grated fresh ginger
3-4 hot green chillies, sliced
1 tbsp lemon juice
Salt to taste
red chilli pwdr 1 tsp
turmeric powder1 tsp


Heat oil in a kadhai. Crackle cumin.
Add grated ginger and green chillies and stir-fry for a couple of minutes on medium heat.
Add baby spinach and allow it to just wilt, stirring every so often. Cook till spinach gets cook. Mash with help of ladle.

Add fried paneer and add red chilli pwdr and turneric pwdr. Let it simmer at low heat for 5 mins
Add salt and lemon juice and stir to mix well.

Serve with rotis.

Cook simple . You will never add any other spice I bet.

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