This time when I went to buy fruits and vegetables, I happened to have my hands on fresh palak leaves and I bought 2 fresh bunch of palak home.
Only recipe that came to my mind was palak paneer and I decided to try it for the 1st time and this is how I experimented it.
Take a kadai and heat water. Once water is hot, add little salt and clean the palak leaves in hot water. Palak leaves colour will change, which indicates that its cooked. Remove the palak leaves and keep it in cold water, so that the colour is retained.
Meanwhile, grind and make a fine paste of 1 large tomato, 1 md onion, 3-4 chillies, 4-5 strands of coriander and also palak leaves.
Take a kadai and 2-3 tbspn of oil. Shallow fry the panner cubes, remove from the oil and keep them aside. I added 2 tbspn of oil again and once the oil is warm added jeera and ginger-garlic paste and mix well. Slowly add the grinded mixture to the kadai and mix well. After 5mins, it will start boiling and will leave the oil aside. It's not time to add little chilli pwdr, salt, coriander pwdr and turmuric pwdr.
Allow it for 5mins more and it will start boiling again. It's time to add the panner cubes and mix well.
The palak panner that I made was too spicy, so I boiled 2 potatoes, chopped them and added them into the palak mixture along with panner.
So it turned out to be, palak panner potatoes.
I enjoyed eating them with hot chapatis.
Only recipe that came to my mind was palak paneer and I decided to try it for the 1st time and this is how I experimented it.
Take a kadai and heat water. Once water is hot, add little salt and clean the palak leaves in hot water. Palak leaves colour will change, which indicates that its cooked. Remove the palak leaves and keep it in cold water, so that the colour is retained.
Meanwhile, grind and make a fine paste of 1 large tomato, 1 md onion, 3-4 chillies, 4-5 strands of coriander and also palak leaves.
Take a kadai and 2-3 tbspn of oil. Shallow fry the panner cubes, remove from the oil and keep them aside. I added 2 tbspn of oil again and once the oil is warm added jeera and ginger-garlic paste and mix well. Slowly add the grinded mixture to the kadai and mix well. After 5mins, it will start boiling and will leave the oil aside. It's not time to add little chilli pwdr, salt, coriander pwdr and turmuric pwdr.
Allow it for 5mins more and it will start boiling again. It's time to add the panner cubes and mix well.
The palak panner that I made was too spicy, so I boiled 2 potatoes, chopped them and added them into the palak mixture along with panner.
So it turned out to be, palak panner potatoes.
I enjoyed eating them with hot chapatis.
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