Vegetable dish, served as main course
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Palak Paneer
Spinach - 500 gms
Onions - 5, medium sized
Garlic - 2-3 clove
Cooking oil - 6-7 Tablespoons
Cumin seeds - 1 Tablespoon
Paneer - 150-200 gms
Salt - to taste
Garam Masala - 1 teaspoon
Cumin Powder - 1 teaspoon
Chilli Powder - 1 teaspoon
Method for Palak Paneer
Cook the spinach in water.
Drain the water and then make puree of the spinach leaves.
Chop 4 of the onions finely and saute them till brownish.
Grind the other onion and the garlic cloves to a fine paste.
Add this paste to the sauted onions.
Also add the spinach puree and the spice powders.
Add some water if necessary.
Let boil for a minute or two.
Cut the paneer into cubes of desired size (preferably not too small).
Fry this in oil till golden brown.
Add the paneer to the prepared palak while on low flame and mix well.
Stir for 2-3 minutes and then remove from heat.
Serve hot with rotis.