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Eating more yoghurt helps reduce plaque, gum disease and bad breath.
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If silver articles turn black, put them in a saucepan of boiling water and potato pieces. See silver shine in no time.
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| Palak Paneer [Cottage Cheese in Spinach] |
Added: 2nd Aug, 2005 | Viewed 692 times |  |  |
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| Palak Paneer is the exotic name for 'Cottage Cheese in Spinach Gravy' and is one of the most popular dishes on a Punjabi restaurant menu in India. And it is healthy to boot. Over the years I have sampled many different versions of this and below is the one I really love. |
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| Ingredients |
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200g fresh/frozen paneer cubes
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4 bunches spinach leaves
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2 green chillies
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2 red onions, large
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2 tablespoons fresh cream
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3 bay leaves
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2 teaspoons coriander powder
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1/2 stick cinnamon, broken in pieces
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1/2 teaspoon turmeric powder
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2 teaspoons oil
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a pinch of ground nutmeg
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salt to taste |
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| To Prepare The Paneer | | There are two variations of preparing paneer for this delicious dish. One of the methods is leaving paneer in its natural form. The other more popular method is to fry the paneer cubes till they are golden and use them in the gravy. Simply deep fry the paneer cubes for approximately 3-5 minutes on a high flame. Remove from hot oil with a slotted spoon and set aside on paper towels to drain the excess oil. |
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| To Prepare The Gravy | | Puree onions, chillies and half the spinach leaves in a blender. Heat oil in a kadhai or deep pan. Lightly fry cinnamon and bay leaves for a few seconds and then pour the puree in the pan. Add 1 tablespoon of fresh cream, salt, nutmeg, turmeric powder and coriander powder. Stir well. Cover with a lid and simmer on a slow flame for 5 minutes. Puree the remaining spinach in the blender and pour in the pan. Add the paneer cubes. Cover and simmer for another 10 minutes on a slow flame. |
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| | Serving suggestions |
| Serve hot with naan or rotis. |
| | Gel's Notes |
| For a more rustic version, chop onions and spinach coarsely instead of pureeing. | |
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