Zulekha's Kitchen

Palak Paneer is a creamy , delicious vegetarian Indian dish . The recipe consist of paneer in thick gravy made of Spinach puree , seasoned with spices . Here in this Recipe I have saute paneer in butter , to give more flavor to the dish . In fact some add crumbled paneer in the gravy , where as some add tomato and sugar to balance the taste .Here is my version of Palak Paneer .....! INGREDIENTS :  1 bunch spinach  150 gms paneer  1 tsp coriander powder  1 tsp kasuri methi ( optional )  2 -3 green chillies  1-2 bay leaves  1/4 tsp cumin seeds  50 -70 gms cashews  4-5 cloves of garlic butter  1 small onion finely chopped  1/4 tsp garam masala  1/4 tsp red chilly powder  2 -3  tbsp cream 1 tomato  ( peeled and chopped ) ginger julienne for garnish lemon wedges  sat to taste  vegetable oil /ghee /butter  METHOD :  Rinse palak or spinach leaves thoroughly in running water , drain and discard the stems from the leaves . Boil

PEANUTS CHUTNEY is a lip smacking condiment served along with the Palak Daal or Tadka Daal Rice . Here is the recipe of Peanuts Chutney ... ! INGREDIENTS :  100 gms peanuts  8-9 peeled cloves of garlic  1 tsp kashmiri red chilly powder  salt to taste  1 tbsp oil  METHOD :  Take roasted  peanuts , you can use roasted or plain, salted or unsalted ,fo r plain/raw peanuts (Singh ) , roast on tawa , stirring every now and then, until they change colour or keep in oven for 5 minutes . Once done, shed the skin , separate it ( from the skin ) and keep aside . Crush peanut and garlic together in mortar pestle , not too coarse not to powdered . Add salt and red chilly powder , but you have used salted peanut make sure you just add a pinch , mix well . Now in a fry pan heat oil, add the peanut and fry for few seconds like 4-5 seconds continuously stirring so as to prevent it from sticking . Turn of the gas and let it rest for few 5-6 minutes .