Saturday, April 11, 2009
500gms Fresh Palak (Saag)
2 Onions grated
2 tsp Ginger, Garlic paste
6-7 cashew nuts(soaked and ground to a smooth paste)
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Add cashew paste.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the palak paneer.
*Note: Don't allow chili powder to burn.
Posted by Mugdha Mohanty