J darling, your frantic chatting, scrapping, calling smsing for the sake of a recipe has prompted me to create this blog. I already know I will devour each and every word that i write :). Simply because, i love eating more than I love my husband. Well, that's just a kind of comparison to express my love for food...the statement MIGHT not hold the entire truth.
So then, I open out to the world, my secret and most favorite recipe: Spinach( Palak) Mushroom/babycorn/paneer(cottage cheese)/tofu/Alu/sweetcorn - take your pick.
Ingredients required:
- 2 bunches of Palak (Spinach)
- 1 medium sized chopped Onion
- 5 table spoons Milk
- 1 teaspoon fresh Cream (Optional)
- 1 tsp ginger-garlic paste
- Pinch of Amchoor
- 1/4 teaspoon of turmeric (a little lesser actually)
- Salt to taste9. Your choice of combination: paneer/sweet corn/mushroom/tofu etc.
- 2 teaspoons Oil
- Sugar - to taste (about two pinches)
-Dried fenugreek leaves (Kasuri Methi) - optional.
- chilli powder
- garam masala Powder
Method:
Wash the spinach thoroughly and place in a pan on low fire. Cover pan with lid and leave for 5 minutes. Open to find the spinach reduced to half and steamed. Place the spinach in cold water (retains the beautiful green colour). Leave for sometime. Drain water and puree the palak in a grinder.
Chop mushrooms/paneer- your choice of whatever, and keep aside. In a pan, add oil and add the onions to it, stir and wait till it turns translucent. Add ginger garlic paste and saute for half a minute. To that add turmeric, chillipowder, salt and dried fenugreek leaves. saute. Add the mushrooms and saute further . Add the spinach paste and about 1/4 cup water. To that add sugar, milk, Amchoor powder and bring it to boil. Add water according to the consistency you like.
Top it with Garam Masala Powder and Fresh cream. If you have used paneer, garnish with grated paneer or place two roasted red chillies for the glamorous- hotel like food look!
Tastes best with rotis and a mug of chilled KF beer.
Ketchup Girl's extra advice: Puree the spinach and store it in Fridge. Use it when you are in absolute hurry. It takes exactly 6 minutes to make this if puree is ready.
1 foodie comments:
OK...that you have shifted to one of the top leagued software MNCs shows....the increase in the number of posts per day is just GREAT!
And now to top it all...a full-fledged cookery blog. You know, I have been meaning to start one on my own for sooooo long now. Just that I never end up photographing anything. Whether I end up up making anything worthwhile is another question though.
When you are making palak paneer or anything with palak, try putting one spoon of besan in the oil first. It ends up making the palak less watery.
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