Corona Cooking Diary-Post 1
Back to cooking due to corona. Thought I would share my cooking experience.
Dish: Palak Panner (goes well with rice/chappathi)
***The ingredients are for 5 8oz portions.
Recipe:
Cut paneer (340 grams)to small/medium size pieces and soak it in hot water.
Add butter (40 gram), Onion(2 big ones chopped into small pieces), turmeric powder (.5 tbsp), chilli powder(1 tbsp), green chilli(6, skip/reduce this as needed, I got spice level 4/10), Cumin powder(1 tbsp) coriander powder (3 tbsp) into a sauce pan. Sauté till onion cooks well. Add spinach (900 grams), garlic paste (1 tbsp) and sauté till spinach is cooked well.
Transfer spinach to a plate and let it cool.
Add cashew (12 pieces), almond (2/3) and grind it as a powder. Post that, add water and grind it to make it into a thick paste.
Then, grind the spinach and other stuff on the plate after it cools down.
While grinding, add water as required, don’t add too much water.
Add the palak back to sauce pan. Subsequently, add cashew paste and salt (2-3 tbsp might vary based on your taste). Add 1 tbsp of coarse black pepper.
Add the panner that was getting soaked all along into sauce pan and simmer it in low flame for 10 mins.
Done!
Back to cooking due to corona. Thought I would share my cooking experience.
Dish: Palak Panner (goes well with rice/chappathi)
***The ingredients are for 5 8oz portions.
Recipe:
Cut paneer (340 grams)to small/medium size pieces and soak it in hot water.
Add butter (40 gram), Onion(2 big ones chopped into small pieces), turmeric powder (.5 tbsp), chilli powder(1 tbsp), green chilli(6, skip/reduce this as needed, I got spice level 4/10), Cumin powder(1 tbsp) coriander powder (3 tbsp) into a sauce pan. Sauté till onion cooks well. Add spinach (900 grams), garlic paste (1 tbsp) and sauté till spinach is cooked well.
Transfer spinach to a plate and let it cool.
Add cashew (12 pieces), almond (2/3) and grind it as a powder. Post that, add water and grind it to make it into a thick paste.
Then, grind the spinach and other stuff on the plate after it cools down.
While grinding, add water as required, don’t add too much water.
Add the palak back to sauce pan. Subsequently, add cashew paste and salt (2-3 tbsp might vary based on your taste). Add 1 tbsp of coarse black pepper.
Add the panner that was getting soaked all along into sauce pan and simmer it in low flame for 10 mins.
Done!
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