This is one of those heart-warming evergreen North-Indian cuisine. This classic dish is a must have.
Key Ingredients: 500 grams of spinach, 2-3 flakes of garlic, 5 onions, 6-7 tablespoons of refined oil, 1 tablespoon of cumin seeds, salt as per taste, 200-225 grams of paneer, 1 teaspoon of parsley leaves, 1 teaspoon of basil leaves, 1 teaspoon of coriander leaves, 1 teaspoon of chili powder
Cook the spinach in water. Next, drain the water & blend the spinach well into a pureé. Chop 4 onions finely and sauté them. Next, grind the remaining onion and garlic flakes into a fine paste. Add this paste to the sautéd onions, in the pan. Simultaneously, add the spinach paste and the spices. If the mix appears extremely thick, then add water if necessary. Let the palak boil for a few minutes.
Now, cut the paneer pieces into desirable shapes or sizes and fry them in the refined oil till they turn into a lovely, gorgeous brown colour. Add it to the palak.
Nutri-check: Spinach is a rich source of iron and calcium. It is a plant-iron and cannot be found in meat.
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