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12 December 2012,23:29 by
D.Sumithra

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MUGHLAI PAALAK PANEER

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Wash the chopped palak and keep it aside
  • Heat oil in a wok or kadhai. Add cardamom, cloves and pepper corns , sauté it for at least 20 seconds.
  • Then add onions, ginger, garlic and green chillies and cook till light brown, followed by kasuri methi.
  • Add in tomatoes, garam masala, chilli powder and salt. Stir ,Cook for 5 minutes, till well blended.
  • Add chopped spinach and cook uncovered for about 10 minutes on low flame. Remove from fire.
  • Cool and blend in a mixer along with little water for a few seconds, to a coarse paste.
  • Boil 1 cup water and add the spinach paste to it. Simmer, covered for 5 minutes.
  • Heat the deep frying pan with oil and fry paneer to golden colour.
  • Mix paneer pieces in the cooked spinach.Simmer until paneer turns soft. Transfer to a serving dish, Heat 1 tablespoon ghee or butter.
  • Add ginger, green chilli, red chilli powder and pour oil on the hot paalak. Serve hot with roti.

INGREDIENTS

  • 500 grams spinach (Palak)
  • 2 tablespoon IDHAYAM sesame oil
  • 1 brown cardamom 
  • 3 cloves
  • 4 pepper corns 
  • 3 onions - sliced 
  • 1" piece ginger - chopped
  • 1 green chilli - chopped
  • 5 flakes garlic - chopped 
  • 1 tablespoon dried fenugreek leaves (kasuri methi) 
  • 1 teaspoon garam masala
  • ½ teaspoon red chilli powder
  • ¼ teaspoon amchur
  • Salt to taste 
  • 2 tomatoes - chopped
  • ½ cup, paneer - cut into small cubes

Baghar (Tempering)

  • 1 tablespoon ghee or butter 
  • 1" piece ginger - cut into thin long pieces
  • 1 green chilli - slit into long pieces
  • ½ teaspoon red chilli powder

1 comment for “Mughlai Paalak Paneer”

  • bimal thakur
    Posted 23 July 2013 at 04:34:16

    its really good, i learn so many dishes, thanks,

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