PALAK PANEER (SPINACH & PANEER CURRY)

INGREDIENTS:

Spinach Leaves (Palak Leaves)
Onions
Tomatoes
Garlic
Jeera (Cumin seeds)
Dalchini (Cinnamon stick)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil

HOME MADE PANEER:

Milk
Curds or Yogurt
Salt as per taste

METHOD:

• Wash the Palak Leaves 3 to 4 times in cold water and chop them finely
• Chop Onions, Garlic, Tomatoes and keep aside
• Take a pressure cooker and pour oil into it
• When oil gets hot add Jeera (Cumin seeds) and Dalchini (Cinnamon stick)
• Add Onions and saute them till it turns into light brown colour
• Now add Crushed Garlic and mix it for 3 to 4 mins till garlic leaves its raw smell
• Add tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red chillie Powder and Dhania Powder and mix it
• Finally add Palak Leaves (Spinach Leaves) and mix all the ingredients
• Close the cooker and let 2 whistles come and simmer it for 10 mins
• When the cooker gets cooled open the lid and pour the Palak mixture in a mixer or in a food processor and grind it wholly.
• Palak curry is ready

For the Home made Paneer:

• Boil the milk in a vessel
• Add Curds or Lime juice to it and chunks will form
• That is Paneer and add salt to it and mix well.
• Take a muslin cloth and drain out the whey and roll the muslin cloth into a ball
• Take a plate and place this ball reverse side on the plate and keep a heavy vessel or a plate on that so that big chunk of paneer will be formed.
• Cut this paneer into small cubes and put the paneer into the above Palak Curry
• Palak Paneer is ready to eat and Serve it with Chapathi

NOTE:

• Don't throw away the whey portion of milk
• This is used to make soft chapathis by mixing the dough with this water.

                                                           BIG CHUNK OF PANEER   

                                                                PANEER PIECES

                                                        PALAK PANEER CURRY