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Made from scratch, this recipe tastes absolutely delicious with whole wheat rotis, naan bread or parathas...
YOU WILL NEED:
Fresh Home Made Paneer
2 X 16 oz Packets Of Fresh Baby Spinach
1" - 1.5" Fresh Ginger (I said FRESH!)
5-6 Flakes Fresh Garlic
1/2 Onion
1 Fresh Roma Tomato - Chopped Finely
Fresh Green Chillies To Taste - Chopped (Optional)
1/2 Teaspoon Tumeric Powder (Haldi)
3/4 Teaspoon Coriander Powder (Dhaniya)
Salt - To Taste
1 piece Cinnamon Stick (Dalchini)
2 pieces Full Black Pepper (Kala Mirch)
2 pieces Cloves (Laung)
Little Canola Oil
METHOD: (Serves 4-6 guests)
1. Steam fresh spinach with 1/2 cup water for about 20-25 minutes.
2. Grind this steamed spinach.
3. Make a paste of the fresh garlic, ginger, green chillies and onion.
4. In a wok, add little canola oil.
5. When oil is hot, add cinnamon stick, clove and full black pepper. Saute for 2 minutes.
6. Add the onion-ginger-garlic paste. Saute until golden (about 5 minutes).
7. Add the tomatoes. Saute for a few minutes until done. Add a little water if necessary.
8. Add salt, coriander powder and tumeric powder.
9. Add cooked ground spinach.
10. Cut fresh paneer into cubes and add into this spinach masala (palak).
11. Cook for a few minutes until the paneer is hot and soft. Be careful not to break the paneer pieces.
12. Serve with fresh home made rotis or parathas or hot naan bread.
TIPS & TRICKS:
* If you like your food extra spicy, add some red chilly powder while adding your masalas and salt.
* If you are short on time, instead of making fresh paneer, you can use ricotta cheese as an alternative.
* Some people also use mushrooms or boiled potatoes instead of paneer or ricotta cheese in the palak (spinach).
YOU WILL NEED:
Fresh Home Made Paneer
2 X 16 oz Packets Of Fresh Baby Spinach
1" - 1.5" Fresh Ginger (I said FRESH!)
5-6 Flakes Fresh Garlic
1/2 Onion
1 Fresh Roma Tomato - Chopped Finely
Fresh Green Chillies To Taste - Chopped (Optional)
1/2 Teaspoon Tumeric Powder (Haldi)
3/4 Teaspoon Coriander Powder (Dhaniya)
Salt - To Taste
1 piece Cinnamon Stick (Dalchini)
2 pieces Full Black Pepper (Kala Mirch)
2 pieces Cloves (Laung)
Little Canola Oil
METHOD: (Serves 4-6 guests)
1. Steam fresh spinach with 1/2 cup water for about 20-25 minutes.
2. Grind this steamed spinach.
3. Make a paste of the fresh garlic, ginger, green chillies and onion.
4. In a wok, add little canola oil.
5. When oil is hot, add cinnamon stick, clove and full black pepper. Saute for 2 minutes.
6. Add the onion-ginger-garlic paste. Saute until golden (about 5 minutes).
7. Add the tomatoes. Saute for a few minutes until done. Add a little water if necessary.
8. Add salt, coriander powder and tumeric powder.
9. Add cooked ground spinach.
10. Cut fresh paneer into cubes and add into this spinach masala (palak).
11. Cook for a few minutes until the paneer is hot and soft. Be careful not to break the paneer pieces.
12. Serve with fresh home made rotis or parathas or hot naan bread.
TIPS & TRICKS:
* If you like your food extra spicy, add some red chilly powder while adding your masalas and salt.
* If you are short on time, instead of making fresh paneer, you can use ricotta cheese as an alternative.
* Some people also use mushrooms or boiled potatoes instead of paneer or ricotta cheese in the palak (spinach).