Just realized I’ve got way too many pending recipes in my drafts and even more number of pictures taken and saved on my hard drive…hoping to make its way to the drafts of my blog space and then to the main page…someday. Soon.
The main problem lies in my talking too much. Every post I ramble and rant about this and that….finally get too tired or lazy or then get busy with other stuff which makes me just save the post to the draft, never to see the light again. So I’ve decided that I’m going to talk less, and give you more mouth-watering recipes in the coming days. Starting from
And the recipe for today is Palak Paneer Matar masala (Cottage cheese and Peas cooked in a Spinach based gravy). Did you read the main ingredients there? Palak, Paneer and Matar…the stuff I really don’t care about. But this is dish is what my husband calls a “heavenly dish”. I remember the 1st time I made this, R was away at work. When he got home for the lunch break, I blindfolded him and took him to the kitchen and made him open his eyes to the “greens”. Yea…he gets super excited seeing this. Almost like a kid.
Anyway, I liked what I made too and I’m sure like me, even if you’re not a fan of these…you will still lick your fingers clean because its’ really good. Never thought I would say I like Palak Paneer…I’ve mentioned this in so many places of the blog, like here. But this is good. Really good. And this is how you make it.
PALAK PANEER MATAR MASALA
- Palak – 2 bunches
- Paneer – 100 grams
- Peas – 1/2 cup
- Onion – 2, chopped
- Tomato – 1/2, chopped
- Green Chillies – 2
Garlic – 2 cloves, minced
- Chili powder – 1/2 teaspoon
- Garam masala – 1/2 teaspoon
- Tumeric -1/4 teaspoon
- Cumin seeds – 1/2 teaspoon
- Lemon Juice – 1 tablespoon
- Fresh Cream – 2 tablespoon
Boil peas in slightly salted water for about 5 minutes or till cooked. Drain the peas and keep aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes (you can use the same water you boiled the peas in). Transfer the palak into ice-cold water to retain the green color (this process is called Blanching.) Squeeze out excess water and roughly chop.
Meanwhile, heat 2 tablespoons of oil in a pan and lightly fry the paneer pieces till they turn golden. Drain and keep aside.
Now to the same pan, add cumin seeds, chopped onion and garlic and saute till the onions turn translucent. Add green chillies and tomato and stir till the tomatoes get mushy. Then add the spices – chilli, tumeric and garam masala powders. Saute again for a couple of minutes.
Add in the chopped palak to the onion spice mixture and stir till all of the palak wilts. Switch off flame and let this mixture cool. Once cooled, put this mixture into a blender with a little water and blend it well.
Transfer the spinach puree back to the pan and let it come to a boil. When it does, toss in the paneer and let it simmer for 5 minutes. Add water and salt if needed.
Then add in the cooked green peas. Simmer for a minute more and add fresh lemon juice. Stir. Turn off the heat.
Add fresh cream. Serve hot.