Hi
Darlings,
Recipe
of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer? Indian cottage cheese, which for a fact, you
can make at home and homemade paneer without a doubt, is the best. Still, there
is such a thing as store bought paneer. Supposedly, homemade, home style paneer
you can pick up at the Indian stores for the matter of “convenience for
cooking”. Not to say I have not had my hands-on experience to making paneer in
my kitchen, yet, these days, since I prefer least time to cooking, I usually
settle for the store bought ones. The store ones too, by far, are a great
choice. Furthermore, these days, considering that such ingredients have
travelled and are still travelling around the globe due to global trading, you
get ample choices to various types of paneer at the Indian stores. Including in
Malaysia, those made, sealed, embossed and transported from India. For this, my
version to palak paneer, yea, store bought, a couple of dollars paneer. To the
recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this
delightful Nava K’s Palak Paneer.
1
packet paneer - cut into cubes.
1
bunch palak/spinach - cut off the roots, pluck the leaves, just a tiny bit of
the stems and blend them with some water.
Indian
yogurt - as needed (whisk)
1
tsp ginger paste
1
tsp garlic paste
2
bay leaves
6
shallots - slice
Ghee
- as needed
Salt
to taste
Method
After blending/pulsing the spinach, cook to remove the raw smell.
Remove from heat. Add shallots, ginger paste, garlic paste, and paneer.
Fry for a while.
Stir the paneer, ensure paneer does not break.
Add bay leaves.
Stir.
After blending/pulsing the spinach, cook to remove the raw smell.
Remove from heat. Add shallots, ginger paste, garlic paste, and paneer.
Fry for a while.
Stir the paneer, ensure paneer does not break.
Add bay leaves.
Stir.
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