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Palak paneer

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  1. Indian Cuisine
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photo by HemRaj Thakur

INGREDIENTS
10 cup Spinach
Spinach Spianch is a green leafy vegetable. The leaves are crispy and tender and have salty-sweet-bitter taste. It is eaten in both raw and cooked form. It is eaten in salads, juice, stew, soup, pasta and in South Asia, it is cooked as a vegetable in dishes such as palak paneer,...
  • espinacas
  • Paalak
    (पालक)
1 1/2 cup Cottage cheese
Cottage cheese Cottage cheese is made from pasteurized skimmed milk. It is mild in flavour and is usually cooked with other strong flavor ingredients. ...
  • Sal
  • Paneer
2 table spoon oil
oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
    3/4 cup onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    1 table spoon Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    2 pieces Green chilli ( finely chopped )
    Green chilli Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    1/2 teaspoon Turmeric powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    3/4 cup tomato puree
    tomato puree A fully mashed tomato, preferably with the help of mixer or blender is known as tomato puree. Tomato puree is very fine in consistency and its most common use is to make curry thick, sometimes also used in dressing as well....
      1 table spoon salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      1 table spoon Garam Masala Powder
      Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
      • garam masaala paudar
        (गरम मसाला पाउडर)
      2 table spoon cream
      cream Cream is the top waxy layer of the milk, produced after its refrigeration. Many recipes use cream to add buttery yet smooth flavor on consistency. Cream can also be used in desserts after adding sugar....
      • Malaee
        (मलाई)
      Tags
      About The Chef
      Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.

      Palak paneer

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      • Prep:
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      Palak paneer in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves
      Preparation
      • Blanch the spinach in a vessel full of boiling water for about 2-3 minutes.

      • Drain and keep it aside to cool for sometime

      • Combine in a mixer to form a smooth puree and keep it aside.

      • Heat some oil in a cooking pot, add the onions and sault over medium flame till they turn brown in color.

      • Add the ginger, garlic, turmeric powder and green chillies and sault on a medium flame for a minute or two.

      • Add the tomato pulp and cook till the mixture leaves oil and keep stirring continuously.

      • Add the spinach puree and 2 tablespoons of water, stir well and cook over medium flame for 2 minutes.

      • Add the garam masala, fresh cream & salt and mix well.

      • Lastly, add the paneer, stir gently and cook over medium flame for another minute or two.

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      Review by Posted 10 Jun, 2016
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      Sushi mushi

      Sushi mushi posted 1573 days

      Wont leaving this overnight make it funny

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