diff --git a/recipes/docs/indian/palak-paneer.mdx b/recipes/docs/indian/palak-paneer.mdx index af0c7e9..1b8b1a4 100644 --- a/recipes/docs/indian/palak-paneer.mdx +++ b/recipes/docs/indian/palak-paneer.mdx @@ -2,57 +2,76 @@ sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Palak Paneer -:::info -If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers. -::: + + + Great on any kind of ramen! + + ![image](@site/docs/japanese/static/ajitsuke-tamago.png) + -```mdx title="Ingredients" -1 1/4 cups paneer -4 cups palak/spinach -2 tbsp oil (can use half oil half butter) -2 green chilies (deseeded) -3/4 cup onions, finely chopped -1/2 cup tomatoes -3/4 tsp ginger garlic paste -1/2 tsp salt -8-10 cashews -3/4 tsp garam masala -1/2 tsp kasuri methi -1/4 cup water (for blending with spinach) -3/4 cup water (to cook with gravy) -3 tbsp cream (optional) -1/8 tps cumin seeds (optional) -2 green cadamoms (optional) -1 inch cinnamon (optional) -2 cloves (optional) -``` + + ```text title="Palak Paneer" + Eggs + 1 1/4 cups paneer + 4 cups palak/spinach + 2 tbsp oil (can use half oil half butter) + 2 green chilies (deseeded) + 3/4 cup onions, finely chopped + 1/2 cup tomatoes + 3/4 tsp ginger garlic paste + 1/2 tsp salt + 8-10 cashews + 3/4 tsp garam masala + 1/2 tsp kasuri methi + 1/4 cup water (for blending with spinach) + 3/4 cup water (to cook with gravy) + 3 tbsp cream (optional) + 1/8 tps cumin seeds (optional) + 2 green cadamoms (optional) + 1 inch cinnamon (optional) + 2 cloves (optional) + ``` -```md title="Instructions - Palak" -1. For best results separate stems as they may leave a bitter taste, or use baby spinach. -2. Rinse and drain spinach. Leave as little water as possible as spinach will be cooked in oil. -3. Heat 1/2 tsp oil in a pan. Saute green chilies, cashews, and spinach for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely. -4. Cool this and blend along with 1/4 cup water to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed. -``` + +

If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.

+ + -```md title="Instructions - Gravy" -1. (optinal) Heat 1 tablespoon butter and half tablespoon oil to the same pan. Once melted, add cumin seeds, cardamom, cinnamon, and cloves until they begin to sizzle. -2. Add the onions and fry until they turn transparent to golden. -3. Saute ginger garlic paste for 1-2 minutes or until aromatic. -4. Add tomatoes and salt. Saute uncovered until the tomatoes break down completely. -5. Add garam masala and saute until the masala smells good, about 2 mins. -6. Pour 3/4 cup water and cook covered until onions are completely soft. -7. (optional) For a smooth curry blend the gravy mixture. -8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water. -9. Add paneer and mix well. Optionally garnish with cream. -``` + + **Palak/Spinach Preparation** + 1. Bring a pot of enough water to cover the eggs to a boil once added. + 2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil. + 3. Prick a hole in the wide end of each egg (helps with shape and peeling). + 4. Gently lower the eggs into the water. + 5. Set a timer for 6-7 minutes, depending on the target consistency. + 6. Pick out the eggs and set into cold or ice water. + 7. Peel shells and lower into the marinade. + 8. Chill 1-4 (or more) hours. + 9. When serving, remove from marinade and cut in half. -### Notes -It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is. + **Gravy Instructions** + 1. (optinal) Heat 1 tablespoon butter and half tablespoon oil to the same pan. Once melted, add cumin seeds, cardamom, cinnamon, and cloves until they begin to sizzle. + 2. Add the onions and fry until they turn transparent to golden. + 3. Saute ginger garlic paste for 1-2 minutes or until aromatic. + 4. Add tomatoes and salt. Saute uncovered until the tomatoes break down completely. + 5. Add garam masala and saute until the masala smells good, about 2 mins. + 6. Pour 3/4 cup water and cook covered until onions are completely soft. + 7. (optional) For a smooth curry blend the gravy mixture. + 8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water. + 9. Add paneer and mix well. Optionally garnish with cream. -![img alt](@site/docs/static/img/not-found.svg) - -### References -https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/ + +

It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.

+ + + + https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/ + +