Palak Tambli / How to Make Palak Tambli

Palak Paneer - North Indian Recipe

Palak Paneer

Ingredients 

•6 tablespoons olive oil, divided
•2 cloves garlic, chopped
•1 tablespoon grated fresh root ginger
•2 dried red chillies
•1 onion, finely chopped
•2 teaspoons ground cumin
•1 teaspoon ground coriander
•1 teaspoon ground turmeric
•175ml soured cream
•1.5kg fresh spinach, torn
•1 large tomato, quartered
•4 sprigs fresh coriander
•250g paneer, cubed
•coarse sea salt to taste


 

Palak Pathrode

Ingredients:

1 cup raw rice
15 long red chillies
10 short red chillies
hing
salt
6 tbsp grated coconut



Method:

1. Soak 1 cup of raw rice, for an hour and grind with the chillies, tamarind, hing, salt, grated coconut and prepare a paste. 
2. Clean the palak leaves, apply this masala keeping the leves one after another and apply masala to each leaves.
3. Roll and stem in idli steamer for 30 min. 

Aloo Palak - Indian Recipes

Ingredients :

3 cups chopped spinach
2 large onions, chopped 
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 tsp lemon juice
½ tsp wheat flour
1 tsp red chilli powder
1 tsp cinnamon-clove powder
¼ tsp turmeric powder
½ tsp cumin seeds
2 pinches asafoetida
½ tsp garam masala
½ tbsp butter
4 tbsp ghee
Salt to taste

Method :

Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes. 
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. 
Keep slightly coarse, do not make very smooth. Keep aside. 
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. 
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot

Palak Paneer - North Indian Recipe

Palak Paneer

Ingredients 

•6 tablespoons olive oil, divided
•2 cloves garlic, chopped
•1 tablespoon grated fresh root ginger
•2 dried red chillies
•1 onion, finely chopped
•2 teaspoons ground cumin
•1 teaspoon ground coriander
•1 teaspoon ground turmeric
•175ml soured cream
•1.5kg fresh spinach, torn
•1 large tomato, quartered
•4 sprigs fresh coriander
•250g paneer, cubed
•coarse sea salt to taste

Preparation method 

1.  In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chillies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and soured cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2.  Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger and coriander (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3.  In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.  





Palak Paneer - North Indian Recipe by Asith Mohan Mangalore