Experience a burst of flavor with our Palak Paneer, served with your choice of two freshly baked naans. Creamy paneer in a spinach-infused gravy creates a savory and punchy delight, perfectly complemented by the warm, pillowy goodness of soft naans in this naanorama of taste
:
200g paneer, cubed
1 Kg fresh spinach (palak), washed and chopped
1 large onion, finely chopped
2 tomatoes, finely chopped
15 grams ginger garlic paste
1 green chili, chopped (adjust to taste)
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
5 grams garam masala
15 grams Salt
30 ml refined oil or ghee
30 gramss fresh cream (optional)
Fresh coriander leaves for garnish
Instructions:
1. **Blanch Spinach:**
Bring a pot of water to boil. Add the chopped spinach and blanch for 2-3 minutes. Drain and transfer the blanched spinach to cold water to retain its green color. Blend the blanched spinach to a smooth paste.
2. **Sautéing Onions:**
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
3. **Adding Tomatoes and Spices:**
Add ginger garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
Add finely chopped tomatoes and cook until they become soft.
4. **Adding Spice Powders:**
Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes until the oil starts separating.
5. **Palak Paste and Paneer:**
Add the spinach paste to the mixture. Mix well and let it cook for 2-3 minutes.
Add cubed paneer to the spinach mixture. Gently mix, ensuring the paneer is coated with the spinach gravy.
6. **Simmering:**
Let the Palak Paneer simmer for 5-7 minutes on low heat, allowing the flavors to meld.
7. **Optional Cream:**
If using fresh cream, add it at this stage and stir well. This gives a rich and creamy texture to the dish.
8. **Garnish and Serve:**
Garnish with fresh coriander leaves and serve hot.
Naan:
Ingredients:
500 grams all-purpose flour
125 grams curd (Dahi)
5 grams baking powder
5 grams baking soda
15 grams sugar
70 grams melted ghee or butter
Warm water (as needed)
Nigella seeds or sesame seeds for garnish (optional)
Instructions:
1. **Prepare Dough:**
In a bowl, combine all-purpose flour, baking powder, baking soda, and sugar.
Add Curd (Dahi) and melted ghee. Mix well.
Gradually add warm water and knead the dough until it becomes soft. Cover and let it rest for 2 hours.
2. **Divide and Shape:**
Divide the dough into small portions and shape each portion into a ball.
Roll each ball into an oval or round shape, about 1/4 inch thick.
3. **Cooking Naan:**
Preheat a tawa or griddle over medium-high heat.
Place the rolled naan on the hot surface and cook until bubbles appear on the surface.
Flip the naan and cook the other side until it gets golden brown spots.
4. **Optional Garnish:**
Brush the cooked naan with ghee or butter and sprinkle with nigella seeds or sesame seeds if desired.
Now, you can serve the Palak Paneer with the freshly made Naan to create your Palak Paneer Punch Naanorama. Enjoy your delicious meal!
