20 February, 2018

KASHMIRI PALAK PANEER

Kashmiri Palak/spinach appears little differently shaped compared to other/regular Palak/spinach which we get all over other places. During winter Kashmiri Palak is available in Gurgaon. So tried making palak paneer using the same. It turned out too delicious with home made paneer and I liked its awesome color. Below mentioned measurement of ingredients yields the curry for 4 servings.

Here are some other Paneer as well as Palak recipes on my blog methi paneer , paneer bhurji , Paneer curry , paneer tikka masala , corn palak pulao , palak sasive/raita , Palak chole , Palak saaru/rasam , palak matar chat , Palak pulao

Kashmiri Palak Pic ⇓

Ingredients :

Kashmiri palak/spinach – 1 bunch
Paneer (cut into cubes) – around 200 gms
Ghee -1/2 tsp + 1/4 tsp + 1 tsp

Black pepper corn – 1/4 tsp
Cumin seeds – 1/4 tsp
Cloves – 2 nos.,
Cinnamon stick – 1/2 an inch
Green chilli – 1
Sugar – 3/4 tsp (I have used Raw cane sugar)

Onion (chopped) – 1 big
Tomato (chopped) – 1 big
Ginger – 1 tbsp

Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Cumin seeds powder – 1/2 tsp
Salt to taste

PROCEDURE :

Heat 1/2 tsp of ghee, add in black pepper corn, cumin, cloves, cinnamon, chopped green chilli…. saute well and add in well rinsed palak/spinach leaves (no need to add water) mix everything, cover it with a lid and let it cook for 2 to 3 minutes or till soft, then add in sugar and required amount of salt

Remove from the fire and allow it cool completely, then grind into a fine paste
Meanwhile heat 1/4 tsp ghee in a pan and roast the paneer cubes on both the sides