Thanks to global trade, Indian stores around the world offer a variety of paneer options, including those imported from India to places like Malaysia (MUGHAI VEGETARIAN KORMA). This accessibility ensures that no matter where you are, you can still savor the authentic flavors of Palak Paneer with quality ingredients.
Ingredients:
1 packet
paneer, cut into cubes
1 bunch
palak/spinach, roots removed and leaves plucked (with a bit of stem), blended
into a thick paste with water
Indian yogurt,
as needed (whisked)
1 tsp ginger
paste
1 tsp garlic
paste
2 bay leaves
6 shallots,
sliced
Ghee, as needed
Salt, to taste
Method:
Start by
preparing the spinach: remove the roots, pluck the leaves, and blend them with
a splash of water until you get a thick paste.
Cook this
spinach paste briefly to remove any raw taste, then set it aside.
Add sliced shallots, ginger paste, garlic paste, and paneer cubes.
Fry gently, taking care not to break the paneer.
Introduce bay leaves to the mix for their aromatic touch.
Stir gently to infuse their flavor into the dish.
Combine the cooked paneer mixture with the spinach
paste.
Season with
salt and add Indian yogurt to achieve the desired consistency.
Stir well and
let it simmer for a few minutes until all flavors meld together perfectly.
Dish out your
delicious Palak Paneer, and serve hot with naan or steamed rice.
This recipe allows you to enjoy the rich flavors of Palak Paneer effortlessly, even with store-bought paneer. It's a testament to how convenience can still deliver authentic and delightful dishes in your kitchen.
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