A classic Punjabi dish that is perfect for the ongoing winters. Its so yummy, even the most difficult kid will want to eat it with his meal. Ladies, it will keep our bones healthy and strong. Are you counting the calories because it's a Punjabi dish? Fear not, this is a low cal dish, so you can eat as much as you want! What's the dish you ask, it's none other than Palak Paneer :)
I kid you not, it is very easy to prepare. You can easily prepare the whole meal within an hour. This one hour also includes the time to cook rice or roti to go with the curry. Agreed, one hour might seem a little too much for a working woman. But can you turn it down when its the weekend and you ladies have little room in your schedule, and want something delicious and yet easy on the pocket meal. It's even better than your restaurant version of it which by the way will have way more calories than you want! Try this once and I bet you will make it second time.
Ingredients you need,
4 small bunches of fresh spinach
Green chilies
Fresh ginger - 1/2 inch
fresh garlic cloves - 4
full cream milk - 1/4 cup
garam masala - 1 teaspoon
salt
jaggery/sugar - 1 teaspoon
fresh lemon juice
1 small packet of paneer (cottege cheese) cubes
veg oil - 2 teaspoons
1 litre of boiling water
1 litre of ice cold water
How to make:
Make sure you wash at least 3 times rotating the with clean water to get rid of soil particles. Drain the excess water from spinach leaves. Have the both hot and cold water pots ready side by side. Spinach takes only 2-3 minutes to wilt so keep a close eye on the clock. First, immerse the spinach leaves on hot water and put pressure on them with a spoon till all the leaves are submerged in water. As soon as the spinach starts looking wilted transfer it immediately to cold water pot. Put pressure on the leaves again to make sure all the leaves are under the water. Leave the spinach in the cold water for 4-5 minutes. This process will stop spinach from overcooking and green will not turn to brown.
Next drain the water and transfer the spinach to a mixer bowl. Throw in the peeled ginger, garlic cloves, green chilies according to your taste. Grind till you get a smooth paste and keep aside. Do not add water while you are making the puree. Now cut the cottage cheese in cubes of 1 inch. Each person should get 5 cheese cubes, so adjust your cutting measurements accordingly. Store the excess cheese in a plastic cover for next use in refrigerator.
Heat a pan over medium heat, put two teaspoons of vegetable oil and fry the cheese cubes till they are golden brown. transfer them to a small bowl and keep aside. Use the same pan with the remaining oil to cook the spinach in. Once gain heat the oil, put some jeera. While jeera is still sizzling pour the spinach puree into the pan. Put the remaining ingredients lemon juice, jaggery and garam masala. Add 1/4 cup of full cream milk and let the curry cook for a few minutes. Switch off the stove. Mix in the paneer/cheese cubes in the curry and serve hot with either rice or roti.
I kid you not, it is very easy to prepare. You can easily prepare the whole meal within an hour. This one hour also includes the time to cook rice or roti to go with the curry. Agreed, one hour might seem a little too much for a working woman. But can you turn it down when its the weekend and you ladies have little room in your schedule, and want something delicious and yet easy on the pocket meal. It's even better than your restaurant version of it which by the way will have way more calories than you want! Try this once and I bet you will make it second time.
Ingredients you need,
4 small bunches of fresh spinach
Green chilies
Fresh ginger - 1/2 inch
fresh garlic cloves - 4
full cream milk - 1/4 cup
garam masala - 1 teaspoon
salt
jaggery/sugar - 1 teaspoon
fresh lemon juice
1 small packet of paneer (cottege cheese) cubes
veg oil - 2 teaspoons
1 litre of boiling water
1 litre of ice cold water
How to make:
Next drain the water and transfer the spinach to a mixer bowl. Throw in the peeled ginger, garlic cloves, green chilies according to your taste. Grind till you get a smooth paste and keep aside. Do not add water while you are making the puree. Now cut the cottage cheese in cubes of 1 inch. Each person should get 5 cheese cubes, so adjust your cutting measurements accordingly. Store the excess cheese in a plastic cover for next use in refrigerator.
Heat a pan over medium heat, put two teaspoons of vegetable oil and fry the cheese cubes till they are golden brown. transfer them to a small bowl and keep aside. Use the same pan with the remaining oil to cook the spinach in. Once gain heat the oil, put some jeera. While jeera is still sizzling pour the spinach puree into the pan. Put the remaining ingredients lemon juice, jaggery and garam masala. Add 1/4 cup of full cream milk and let the curry cook for a few minutes. Switch off the stove. Mix in the paneer/cheese cubes in the curry and serve hot with either rice or roti.
Looks yummy!!!
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