palak panneer (4)
this is my favorite food, whenever i come to indian restaurant. Paneer Blackpepper also nice. I like paneer very much.
And Kashmeer Naan will always on my top order.
For sweet i like Rasmalay.
And Kashmeer Naan will always on my top order.
For sweet i like Rasmalay.
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So...you like it slow and sticky with a pinch here and there.
Have you ever tried a double boiler? Someone here was making pudding. I suggested a double boiler. You would still have to keep stirring but not so much of it would burn.
Have you ever tried a double boiler? Someone here was making pudding. I suggested a double boiler. You would still have to keep stirring but not so much of it would burn.
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Now your talking Duncan, palak paneer is one of my all-time favourites, thank you 
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Created: Jan 2012
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250 gms of palak chutney (puree)
1 tea spoon of butter
1 cup of dahi(curd or yogurt)
1 onion and 1 tomato chutney(puree)
250 grams of paneer cubes(cottage cheese white)
all masala powder a pinch remember leave are sweet
it will spoiln the flavour
ie dhania chilli pepper jeera elaihi dal chini(cinnamon powder)
remember only a pinch otherwise the dish will be spoilt
half tea spoon of garlic and ginger paste
everything has to be done in slow fire and constant stirring because sticky and get burned quickly
put buuter and fry the onion and tomato puree stir well
after 15 sec palak chutney stir
all the masalas even the garlic and ginger paste stir
then dahi stir
for 14 sec then put 1 cup water then the paneer
then boil cover for 1 min after that stir till thicken do not leave the stove or the kitchen because this get burnt quickly
this dish need alot of attention
then serve hot
note no potatoes
potatoes and cottage cheese donot mix well
i had very bad experience with that because i love potatoes
and do not fry the paneer it should be boiled.