Home VegetarianPaneer Sindhi Palak Paneer

Sindhi Palak Paneer

Published under: Paneer

Palak (Spinach) – 4 bunches
Paneer (from 1 litre Milk) – about 500 gms, cubed and fried
Oil – 2 tblsp

Grind Together:
Onion – 2
Ginger – 1 inch piece
Green Chillies – 2
Tomatoes – 4
Coriander Leaves – 1/2 bunch
Curry Leaves – few
Cardamom – 3
Cloves – 4
Cinnamon – 1 inch piece
Coconut – 1 1/2 tblsp, scraped
Poppy Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt to taste
Red Chilli Powder – 1 tsp
Dhania Powder – 1 1/2 tsp
Turmeric Powder – 1/2 tsp

1. Cut palak finely.
2. Heat a tsp of oil.
3. Fry the chopped palak for a minute and add little water. Cook till soft.
4. Grind the masala ingredients and make a thick paste with very little water.
5. Add the cooked palak at the end and grind well.
6. Heat oil in a shallow pan.
7. Fry the ground masala in medium till raw smell is lost.
8. Add little water and fried paneer cubes.
9. Cover and keep in a low flame for a few minutes.
10. Stir in between.
11. Serve hot.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.

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