Palak paneer by Tarla Dalal
Tarla Dalal has left behind a legacy of recipes, and this precious step-by-step guide to making the Punjabi delicacy palak paneer is from her treasure trove. Novices have come to right place and adept cooks will perhaps pick up a few tricks. Either way, you can never go wrong with a recipe from Tarla Dalal’s kitchen.
Ingredients:
10 cups chopped spinach (palak) , refer handy tip
1 1/2 cups paneer , cut into 12 mm. ( 1/2″) cubes
2 tbsp oil
3/4 cup finely chopped onions
4 cloves garlic , grated
25 mm (1″) piece ginger , grated
2 green chillies , finely chopped
1/2 tsp turmeric powder (haldi)
3/4 cup fresh tomato pulp
Salt to taste
1 tsp punjabi garam masala
2 tbsp fresh cream
Method:
1. Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for sometime.
3. Blend in a mixer to a smooth purée and keep aside.
4. Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
5. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
7. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
8. Add the salt, garam masala and fresh cream and mix well.
9. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
10. Serve hot.
Handy tip:
1. 4 bunches of spinach will approximately yield 10 cups of chopped spinach.
Here’s the video:
Recipe Courtesy: Palak Paneer, TarlaDalal.com
Image courtesy:©Thinkstock photos/ Getty images
More On: Indian Cuisine
