30 November 2016

Palak Paneer-02


Palak - 2 or 3 bunches
Onion, big size - 2, cut into cubes
Tomatoes, 3, cut into cubes
Poondu, 5 or 6 cloves
Green Mirchi , 2, slitted
Garam masala powder, 1 tsp
Red mirchi powder, 1/2 tsp
Dhania powder, 2 tsp
Jeeragam, 1/2 tsp
Fresh Paneer, 150 gram, cut into cubes
Cheese, 20 gram, grated
Fresh cream, 25 gram
Salt, as needed
Sugar, 1/2 tsp
Butter, 10 gram
Oil, 3 tbsp


Pluck the keerai (aaynthu kollavum) and wash thoroughly.
In a kadai, pour 1 tbsp of oil, and saute the keerai (palak). Vathakkavum.
Keep it aside to cool.
In the same kadai, add oil and fry poondu.
Then, add onion and fry.
Add tomatoes, fry.
Keep this aside to cool.
After cooling, add keerai and this mix in a mixie and grind. (Grinding to be done on-off, on-off so that the paste is not ground as very smooth)

In the kadai, add oil and butter. Heat.
Add jeeragam, slit green mirchi and saute.
Add garam masala powder, mirchi powder, dhania powder and fry.
Then add the keerai paste into this.
Add some water and boil.
Add salt and sugar.
Add paneer cubes and let boil for 5-8 minutes.

Switch off heat and add fresh cream and grated cheese just before serving.

** Mrs Mallika Badrinath, on Pothikai TV, 08 Dec 2010.


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