Monday, October 7, 2013

Palak Panneer

This has been a long pending one as I keep forgetting to take a picture. Palak panneer is an absolute favorite especially with rotis and the punjabi papad. Now, there are many ways of making palak panneer and I prefer the method which prevents max loss of nutrients. At least I hope that is the case. (wink).


Love the greeeeen in the picture.

Difficulty level : Medium
Equipment required :  Food processor/blender/mixie

Ingredients :

  1. 1 large bunch of spinach
  2. 4 green chillies - this will make it spicy so adjust accordingly. Also, adjust if the bunch is small.
  3. 1 large onion finely sliced
  4. 1 large tomato
  5. 1/4 cup fresh cream/milk or coconut milk - this is my new find
  6. 1 cup panneer cubes
  7. 1 tbsp ginger garlic paste
  8. 1/2 tsp garam masala powder
  9. 1 tbsp + 1tsp  oil
  10. 1 stick of cinnamon
  11. Salt to taste
How I made it :
  1. In a pressure cooker, add washed spinach and green chillies. 
  2. Give one whistle. There is no need to add extra water as the spinach leaves water while it cooks. 
  3. In another pan, heat 1 tbsp oil and fry the onions till pink.
  4. Add the ginger garlic paste and let the raw smell go away. You could also use fresh pieces of garlic and ginger this will anyway be blitzed in the food processor/blender/mixie.
  5. Now add the tomatoes and cook till they go soft.
  6. Once the onion-tomato mixture cools down, add the spinach mix and blitz the whole thing in the blender/food processor.
  7. Heat 1 tsp oil in a pan. 
  8. Add the cinnamon stick. 
  9. Add the paste and panneer cubes.
  10. Mix well. Add the fresh cream or coconut milk. If using milk, check for consistency required. 
  11. Adjust salt and add garam masala.
  12. Cover and let it bubble for a couple of minutes.
  13. Serve hot with rotis and punjabi/sindhi papad.
Myth or fact : A papad takes 14 days to completely digest and get out of the system?