Friday, 4 December 2009

Palak Paneer

Benefits of palak/ spinach:
Spinach is an excellent source of Iron and Proteins and hence good for strengthening and building muscles, helps in improving eye-sight (Vit A) and is good for your skin (Vit E). It is one of the super foods that has maximum nutrients per calorie - rich is Vitamins (A, K, C and Bs), folic acid, managnese, Maganesium, Calcium and Potassium. No wonder, Spinach is good for people with heart diseases, weak health, skin diseases/damage, arthritis and cancer.

  • Spinach (Palak): 250gms
  • Onion: 1 (big) (chopped)
  • Green chilli: 1 (chopped)
  • Garlic: 1 clove (chopped)
  • Ginger: a small piece (chopped)
  • Tomatoes : 2 (medium)(chopped)
  • Gram flour (Besan): 2 tbsp
  • Turmeric pwd: 1/2 tsp
  • Salt: to taste
  • Oil: 1 tbsp
  • Cumin seeds: 1/2 tsp
  • Cottage cheese (Indian Paneer): 10-15 cubes
  1. Wash spinach leaves properly and pressure cook them with salt and besan. Add tomatoes as well. After 1 whistle, cook on low flame for 10 mins.
  2. Seasoning/ Tadka: Heat oil in pan. Add cumin seeds. Let them splutter. Add onion, ginger, green chilli and garlic. Add turmeric pwd. Cook till golden brown. Keep it aside.
  3. Blend the cooked spinach to form smooth puree.
  4. Add tadka and cheese cubes to the spinach . Cook on low flame for 10-12 mins. Add a little water if necessary.
  5. Ready to serve with parantha or chapati.

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