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Moghalai Style Palak Paneer : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients
Paneer Cubes 1 cup
Fresh Spinach (Palak) 1 Bunch
Fresh Cream Or Milk ½ cup
Ginger Paste 1 Tsp.


Green chilies 2 no.
Tomatoes (Chopped) 2 no.
Gram Masala Powder ½ Tsp.
Red chili Powder 1 Tsp.
Coriander powder ½ Tsp.
Cinnamon stick 1’
Cardamom 2 no.
Cloves 2 no.
Cumin seed ¼ Tsp.
Coriander leaves
Salt as per taste
Oil 2 Tsp.
To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts 8 no.
Poppy Seeds (KhusKhus) 1 tbsp.
Almonds 8 no.

Cooking Instructions
Soak the cashews, almonds and poppy seeds in hot water for 30 mins. Peel the almond skin and grind altogether fine paste. Keep this aside.
Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.


Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
Now add tomatoes, fry till they turn mushy.
Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
Pour the Palak puree and simmer for another 7 to 8 mins.
Adjust salt. Bring it to a boil, Keep stirring in between.
Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Garnish with cream and coriander leave
Serve hot with parathas.


Notes:

Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
If you want to low fat Palak paneer use skimmed milk instead of cream.



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