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Home » Ethnic: Indian » Palak Paneer

Palak Paneer

October 27, 2008 · WCC Administr@tr · Leave a Comment

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Palak Paneer
shared at the event by John
recipe courtesy of Tarla Dalal

dsc00127-99808292 cups paneer (cottage cheese), cut into 12 mm. (½”) cubes

10 cups spinach (palak) leaves
¾ cup onion, finely chopped
4 cloves garlic
12 mm. (½”) piece ginger, grated
2 green chillies, finely chopped
½ tsp turmeric powder (haldi)
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste

Blanch the spinach in a big vessel of boiling water. Drain, wash with cold water and blend in a liquidiser to a smooth purée.

Cut the paneer into small pieces and deep fry in hot oil until golden brown. Remove and drain on absorbent paper. Keep aside.

Heat the oil in a pan and fry the onions till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time. Add the tomato purée and fry stirring continuously till the mixture leaves oil. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil. Serve hot.

Ethnic: Indian, Side dishes

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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