Yummy!!! My mouth starts watering when I just remember it's name. It is the best package of healthy and delicious treat. It goes well with any combo either rice or roti. But I prefer it with naan. The paneer just melts in mouth. You can prepare this curry in less time. If you want restaurant style then forget about the calories and add spices and butter but if you prefer the healthy version do not add spices. I am positing both versions. Hope you like it.
Ingredients
Paneer cubes 10
Spinach / Palak washed and chopped 4 cups
Water for boiling spinach
Green chili 4
Onions finely chopped 1/2 cup
Turmeric pinch
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Red chili 2
Curry leaf 1 spring
Oil for deep fry
(for spicy version Bay leaf-2, clove-2, cardamom -2 ,cinnamon 1 stick and butter 1/4stick)
Salt to taste
Red chili powder to taste
Method
Boil spinach by adding 3 cups of water for 4 cups of spinach in a cooker or outside till the spinach gets finely cooked. It takes 2 whistles for cooker. If you have microwave add 100ml water to spinach and microwave in a bowl for 5 min covering with plastic wrap on top. Heat oil ( or butter) in a pan and add mustard seeds and allow them to splatter then add cumin seeds and wait to splatter. Then add urad dal and Chana dal and sauté for 2 min under medium flame.( for spicy version add cloves. Cardamom, cinnamon and bay leaf and sauté for 2 min) Then add turmeric, curry leaf and onions and cook until they turn transparent. Add paneer cubes and cook till they turn golden brown. Now take the boiled spinach and grind it with green chili and 2 cloves of garlic. Do not throw the left over water after boiling Palak. Add this paste to the pan and mix well add leftover Palak boiled water and cook for 10 min under medium flame. Finally add cumin, coriander powder, salt, red chili powder and mix well. Cook till you find oil starts leaving curry that us you can see oil on top if the curry. You can add tomato if you wish before adding spinach but it is not advisory from health point of view as it cause kidney stones when cooked with Palak. You can even add tamarind juice If you want it to be tangy. Hope you like my recipe.
Ingredients Paneer cubes 10
Spinach / Palak washed and chopped 4 cups
Water for boiling spinach
Green chili 4
Onions finely chopped 1/2 cup
Turmeric pinch
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Red chili 2
Curry leaf 1 spring
Oil for deep fry
(for spicy version Bay leaf-2, clove-2, cardamom -2 ,cinnamon 1 stick and butter 1/4stick)
Salt to taste
Red chili powder to taste
Method
Boil spinach by adding 3 cups of water for 4 cups of spinach in a cooker or outside till the spinach gets finely cooked. It takes 2 whistles for cooker. If you have microwave add 100ml water to spinach and microwave in a bowl for 5 min covering with plastic wrap on top. Heat oil ( or butter) in a pan and add mustard seeds and allow them to splatter then add cumin seeds and wait to splatter. Then add urad dal and Chana dal and sauté for 2 min under medium flame.( for spicy version add cloves. Cardamom, cinnamon and bay leaf and sauté for 2 min) Then add turmeric, curry leaf and onions and cook until they turn transparent. Add paneer cubes and cook till they turn golden brown. Now take the boiled spinach and grind it with green chili and 2 cloves of garlic. Do not throw the left over water after boiling Palak. Add this paste to the pan and mix well add leftover Palak boiled water and cook for 10 min under medium flame. Finally add cumin, coriander powder, salt, red chili powder and mix well. Cook till you find oil starts leaving curry that us you can see oil on top if the curry. You can add tomato if you wish before adding spinach but it is not advisory from health point of view as it cause kidney stones when cooked with Palak. You can even add tamarind juice If you want it to be tangy. Hope you like my recipe.
Tidak ada komentar:
Posting Komentar