Sunday, July 22, 2007
I had promised I'd bring Palak Paneer for the potluck party. I reached home at 8.15pm from work. Started cooking at 8.20 and was ready to leave house with my palak paneer at 8.50pm. So lets get started.
2 bunches of Palak/Spinach (don't ask me how much did it weigh, lets assume you are also going to buy it from Food Bazaar)
250 gms Paneer
3 green chillies
2 tbsp Dry Coconut Powder
1 tsp KhusKhus (poppy seeds)
1 tsp jeera
1 tsp Dhania Powder
1 tsp salt
1/2 tsp sabzi masala
1/4 tsp red chilli powder
100 ml milk
Method: Wash the spinach and put it in a cooker with covered lid and vent-weight in place on low flame for 5 minutes (or one whistle). In the meantime, grind all ingredients except salt, dhania powder, chilli powder and sabzi masala into an even paste.
Put oil in a deep pan (kadaai) and put the paste in it. Add the remaining ingredients except milk. Put it on low flame and keep on stirring it till its golden brown.
Grind the steamed spinach separately and mix it with the golden brown curry paste.
When the whole paste becomes green, add milk and keep on stirring.
Now add cut pieces of paneer and your Palak Paneer is ready.
PS: It was a bit tiring may be because of the long day that preceded this adventure. Next potluck, I'll bring half a bottle of blender's pride.