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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!

Dershana

Wednesday, June 25, 2008

Palak paneer

Spinach (palak)- 2 bunches
Onion - 1 big (finely chopped)
Green chillies - 6 Nos
Ginger - 1 short piece
Low fat paneer (cottage cheese) - 200 gms
Milk - 1/2 cup
Salt to taste
Cream for garnish
Clean and rinse out the spinach well. In a non-stick skillet place the spinach,onions, ginger, and green chillies together and simmer cook with a lid on. Cook only till the leaves wilt (about 5 minutes).Cool and grind in a mixer bowl.
Cut the paneer into small cubes and place in chilled water for few minutes. Drain.
Heat 2 teaspoons of oil in a skillet. Add the paneer and stir fry till the cubes start browning. Add a pinch of turmeric powder and fry again. Pour the spinach mixture in. Simmer for a minute and add the milk. Add salt to taste and keep on low fire for a couple of minutes. Taste to check if the raw flavour has left the gravy. Take off flame.
Transfer to a serving bowl and garnish with a squirt of cream on top.

1 comment:

JennDZ - The Leftover Queen said...

This is one of my favorite dishes when we go out for Indian cuisine! Now I see that I can make it home! :)

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