Palak Paneer Recipe | How to make Palak Paneer | Cottage cheese in Spinach gravy

Palak Paneer Recipe (Easy method)

Preparation time : 10 Minutes

Cooking time : 20 minutes

Total time - 30 minutes

Serving - 3 to 4

Ingredients:

Cottage cheese / Paneer cubes - 200g

Spinach leaves / Palak - 300g

Oil - 1 Tbsp

Butter - 2 Tbsp

Cumin - 1 tsp

minced Garlic- 2 tsp

minced Ginger - 2 tsp

Chopped onion - 1/4 cup

Green chilli - 1

Cumin powder - 1 tsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

cumin powder - 1/2 tsp

Fresh cream 2 Tbsp + garnishing

Salt to taste

Method:

1. Rinse cleaned Spinach leaves thoroughly in a large pot filled with water. Drain off the water and keep it aside.

2. Heat water in a large pot and add spinach leaves. We need to Blanch the spinach . Cook the spinach in boiling water for 1 to 2 minutes. Take off the spinach and immerse it in ice cold water immediately.

3. Add spinach leaves into a mixer and blend into a smooth paste.

4. Heat a pot and add oil & butter . Add cumin and garlic . Saute for 2 minutes.

5. Add chopped onion, ginger and green chilli . Saute until the onion turns golden brown.

6. Add Spinach paste and water . Saute it for 3 minutes. Adjust the consistency required for gravy.

7. Add cumin powder, chilli powder and salt. Mix well.

8. Add cottage cheese and mix well . Cover and cook for 2 minutes.

9. Add garam masala and mix well. Add fresh cream and turn off the stove. Do not boil the fresh cream. Mix well.

10. Garnish with some fresh cream and butter . Serve with roti or rice. Enjoy!!!

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Chocolate Cookies | Eggless Choco chip cookies | Cookie recipe

Chocolate Cookies | Eggless Choco chip cookies Cookies are all time favourite of most of the people. In this video I will demonstrate how to make chocolate cookies with & without oven . It's a chocolate cookies that loaded with choco chips. It's a simple recipe , that is easy to make and no chilling time required . It's taste yummy. Ingredients : All purpose flour - 1 & 1/4 cup Cocoa powder - 1/3 cup Powdered sugar - 3/4 cup Unsalted butter - 100 g ( room temperature) Chocolate chips - 1/2 cup Baking powder - 1/2 tsp Vanilla essence - 1/2 tsp Chilled milk - 1 Tbsp Method: With Oven: Preheat oven at 180 degree celcius. Line a baking sheet on a baking tray OR grease the baking tray with some oil / Butter. Without Oven: Heat a heavy bottom vessel. Spread the salt evenly in bottom of the vessel. Close the vessel with lid and heat it for 15 minutes. Keep a cooker ...

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog