Monday, February 25, 2013


Tried and tasted by Nivedita
Hi All,
How are you? I am finding time or making it a point to take out some time for my blogging. Though I tried many new recipes previous months, I was lazy to click the photos. I made a mistake. I know I can again cook and click. But the joy, the happiness what we feel with the first time never comes afterwards.

Coming to today's recipe, Palak Paneer. My all time favorite(!!!!). But never like my version. Made many times my way but did not wanted to share that simple recipe. Then the other day I was searching my friend's blogs and websites for the recipe. There appeared Rak's 
 The color of the dish was so tempting and I decided to try it the same time as I knew there is Palak in the fridge. So I went to the MORE supermarket to get the ready Paneer. 

NADINI brand was available. I was not sure about it as I never tasted it before but there was no option for me. I got it. NANDINI paneer is really good. It was soft and fresh. Try it once if you get in nearby stores.

The only thing I changed was I used only one spinach and reduced the masala according to it..
My clicks are not so good, I am not that great photographer and I really do not have patience to arrange the things and click. Sorry girls...
I have tried to write in my words as I have altered it.


Spinach or Palak - 1 big bunch or 2 small.
Onion - 1 medium
Tomato - 1 medium
Greeen Chillis - 3 to 4 (according to the strongness)
Paneer cubes - 1 cup
Oil - 1tbsp
Butter - 1 tbsp
Salt to taste
Dry coriander powder - 1 tsp
Kasoori methi - 1 tsp
Haldi -(is in her post, I avoided as I was scared of loosing that lovely green color)
Milk - 1/4 cup

For dry masala(this has become my favorite now, I have used it in Aloo methi, Dry chicken roast, and even in Pulao)

Cinnamon - 1/2" piece
Cardamom - 1 
Clove -1 
Pepper - 1 tsp
Jeera - 1 tsp


Clean the stem of palak. Wash and clean it properly. Chop it.
Chop the onion and tomatoes in to small cubes.

Take a pan and add 1/2 tsp of butter. Roast the dry masalas and make into powder. Keep it aside(closed)
In the same pan, fry the palak just to remove the water from it. Keep it aside and allow it to cool.
Add the green chillis and make into fine paste.
Fry or roast the cubes with little butter on a low flame. (She has not done, but I like it roasted)
In a kadai,
heat the oil and 1 tbsp of butter. 
Add the onion and fry till soft and brown. Add the coriander powder and mix well. 
Add tomatoes and salt. Cook till very soft. Add the kasuri methi.
Now add the ground palak paste. Mix well. Cook for few minutes till the oil separates. 
Add the roasted paneer cubes and cook for a minute.
Add the powdered masala and milk. Cook it for few more minutes.
PALAK PANEER is  ready to eat with anything you like. 
I made normal chapatis but I had it like that only :-)
Thanks Rak's for this wonderful recipe.

Keep Smiling,


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