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The Vegetarian Curry Bible
Palak Paneer 2
Shahi Paneer
by Sunita
Ingredients:
Ingredients
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1 block of paneer, grated
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500g spinach
Blend to a paste, the following
2 medium onions
1" ginger piece
4 flakes garlic
2 green chillies
3 onions, chopped
2-3 garlic flakes
6 tbsp oil
150g paneer
1 tsp garam masala
1 tsp cumin powder
1 tsp chili powder
Salt to taste
Powder together, the following
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2" cinnamon stick
2-3 cardammoms
2-3 cloves
1 tbsp poppy seeds
2 tbsp cashewnuts(or almonds)
Method:
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Boil the spinach in water, drain the water and then make puree of the
spinach leaves.
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2 tomatoes pureed
2 tsp red-chilli pwd
A pinch of turmeric
2 tsp coriander pwd
1 tsp cumin pwd
1 cup of CoolWhip
Salt to taste
2
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Grind 1 onion and the garlic flakes to a fine paste.
Heat oil in a pan, saute the onions till transparent. Then add the above
onion paste, spinach puree, spice powders and water if necessary. Cook
for 3-4 minutes.
Cut the paneer to cubes of desired size. Fry them in separate pan with
oil until golden brown.
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Add the paneer pieces to the spinach gravy. Cook until it is done.
Serve hot with rice or rotis.
2 tbsp cooking oil
Method
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Heat a little oil and fry the onion paste till it begins to brown.
Mix in the poppy-cashew powder and the other dry powders.
Fry for a minute and then add the pureed tomatoes.
Add some water and bring to a boil.
Add salt to taste.
Add the Coopwhip and nix well.
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