Palak Paneer with Gravy
Palak Paneer with Gravy: On Mrs. Lodhi's demand
Cottage cheese cooked in spinach based gravy and fresh spices.
Cooking Time: 15-20 minutes
Preparation Time: 15-20 minutes
Servings: 4
Ingredients
| • | Spinach (900 grams) | 2 large bunches |
| • | Paneer (cottage cheese) | 200 grams |
| • | Green chillies | 2-3 |
| • | Garlic,chopped | 8-10 cloves |
| • | Oil | 3 tablespoons |
| • | Cumin seeds | 1/2 teaspoon |
| • | Salt | to taste |
| • | Lemon juice | 1 tablespoon |
| • | Fresh cream | 4 tablespoons |
Method
Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chillies. Cut the paneer into one inch by one inch by half inch pieces. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.
Chef's Tip: Palak Paneer tastes best without too many spices and herbs. To get best results, do not overcook spinach, as overcooking would not only adversely affect the bright green colour of the spinach but also the taste.
Chef's Tip: Palak Paneer tastes best without too many spices and herbs. To get best results, do not overcook spinach, as overcooking would not only adversely affect the bright green colour of the spinach but also the taste.
Beef Koftay Recipe
Beef Koftay Recipe
Famous Traditional Desi Food.
Ingredients
Meatballs:
- 1/2 Kg. minced beef
- ½ tsp. salt (according to taste)
- 1 tsp garam masala powder
- 4-6 green chilies chopped
- 1 onion chopped
- 1 tsp ginger (Adrak) paste
- 1 slice of bread soaked in either milk or water
- 1 tbs. yogurt
Gravy:
- 2 medium onion chopped
- ½ tsp. salt (according to taste)
- 1/4 tsp turmeric (Haldi)
- 1/2 tsp chili (Lal Mirch) powder
- 2 tbs. coriander (Dhaniya) powder
- 1/2 tsp ginger (Adrak) paste
- 4 tbs. yogurt
- 3 tbs. oil
Method
- Grind together all the meatball ingredients and make into medium sized meatballs
- Fry the chopped onion in oil on low heat until brown. Remove from the oil.
- In hot oil add all the spices mixed with 2 cups of water.
- When the gravy starts to boil, crush the fried onions and add them in.
- Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya (Coriander) leaves.
- Serve with chapati or naan.
Serving: 4 persons
