Sunday, November 9, 2008
Ingredients: (for 2 people)
1) 250 g palak leaves
2) 100 g paneer
3) 2-3 medium-sized onions
4) 2-3 medium-sized tomatoes
5) A small piece of ginger
6) A few cloves of garlic
7) 2-3 green chillies
9) Salt to taste
10) Sugar to taste
11) Mustard seeds
12) A pinch of hing
13) A bit of turmeric powder
14) 1 tablespoon milk
15) 2 tablespoons curd
16) A bunch of coriander
1) Wash and cut palak leaves into small pieces. Boil the palak and keep aside.
2) Cut the paneer into small cubes. Heat a little oil and a kadhai and fry the paneer pieces. Keep aside.
3) Cut the tomatoes and green chillies into medium-sized pieces. Take the skin off the garlic and ginger and cut into pieces. Chop the coriander. In a mixer, first grind the ginger, green chillies and garlic to a coarse paste. Then add the chopped coriander (keeping aside a small part for garnishing), tomatoes and onions and grind to a fine paste. Keep aside.
4) Heat the left-over oil after frying the paneer and add some mustard seeds and a pinch of hing. Let the mustard splutter.
5) Add the ginger-garlic-tomato-onion-chilly-coriander paste and cook for a while till the raw smell goes away.
6) Add the boiled palak and mix well.
7) Add salt, sugar and turmeric to taste. Mix well.
8) Add the milk and curd and mix well.
9) Add the fried paneer cubes and mix well. Let it cook for some time and then take off heat.
10) Decorate with chopped coriander leaves.
Note: 1) Highly customised to suit individual tastes :)
2) Ideal for serving with chappatis.