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Palak Paneer

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    Palak Paneer

    The punjabis and Kashmiris really love palak gosht to an extent that you will find it as one of the main dishes during their shadis too. We too have been eating palak gosht since time immemorial and its so yummy.
    However, I tried palak paneer while I was in NYC for few days and that too at the grand central station if I am not wrong. Since than I was thinking of the day when some one in my family or else my ammi will cook it for me or the day when I will cook it :--D
    Few days back, someone brought Syrian cheese for me... its shape and taste reminded me of the paneer that can be used for Palak paneer. Can someone post the recipie of this dish.... pleaseeeeee. I will be greateful. I want to use that cheese too.

    #2
    Palak Gosht



    INGREDIENTS

    2 tblsp oil or ghee
    2 medium onions, sliced thinly
    6 cloves garlic, crushed
    2" piece fresh ginger, finely chopped
    1.5 tsp turmeric
    2 tsp chilli powder
    1/2 tsp ground black pepper
    1/2 tsp ground fenugreek
    2 tsp ground coriander
    1 tsp ground cumin
    2 tsp hot paprika
    1 kg lean diced lamb
    2 x 400ml coconut cream
    1.5 tsp salt
    2 curry leaves (optional)
    1 pkt frozen Finessa chopped spinach

    METHOD

    Heat oil in heavy pan. Add onions and fry until golden brown Add
    garlic, ginger and all spices except salt Fry for 5 minutes until
    fragrant. If mixture is too dry add a little water. Stir regularly
    to prevent burning Add lamb and toss through to coat with onion/spices.

    Fry further 10 minutes, stirring to prevent burning/sticking Add
    thawed spinach and mix thoroughly. Add coconut cream and salt.
    Stir well. Add curry leaves, bring to a rapid boil Reduce heat
    and allow to simmer for at least _1.5_ hours covered.

    Remove lid and simmer till sauce reduces, usually 15-30 minutes.

    This is an exceptionally hot curry, if you prefer a milder curry
    reduce by half the following ingredients: chilli powder and hot
    paprika.

    This recipe lends itself to substituting chicken for the lamb.

    Comment


      #3
      Palak Paneer

      Yields 4 servings.
      Prep Time: 15 Minutes
      Cook Time: 30 Minutes
      Ready In: 45 Minutes

      INGREDIENTS

      6 tablespoons olive oil
      2 cloves garlic, chopped
      1 tablespoon grated fresh ginger root
      2 dried red chilie peppers
      1/2 cup finely chopped onion
      2 teaspoons ground cumin
      1 teaspoon ground coriander
      1 teaspoon ground turmeric
      3/4 cup sour cream
      3 pounds fresh spinach, torn
      1 large tomato, quartered
      4 sprigs fresh cilantro leaves
      8 ounces ricotta cheese
      coarse sea salt to taste

      METHOD

      1} In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

      2} Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

      3} In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

      Comment


        #4
        thanks LUC... you are a darling.

        Comment


          #5
          mention not, anytime

          Comment

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