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Update palak paneer recipe

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Jake Runyan 2024-06-18 22:30:47 -07:00
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recipes/docs/indian/palak-paneer.mdx
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@ -10,14 +10,13 @@ import TabItem from '@theme/TabItem';
<Tabs>
<TabItem value="photos" label="Photos" default>
Great on any kind of ramen!
A great vegetarian option with a lot of fiber.
![image](@site/docs/static/img/not-found.svg)
</TabItem>
<TabItem value="ingredients" label="Ingredients">
```text title="Palak Paneer"
Eggs
1 1/4 cups paneer
4 cups palak/spinach
2 tbsp oil (can use half oil half butter)
@ -45,15 +44,10 @@ import TabItem from '@theme/TabItem';
<TabItem value="instructions" label="Instructions">
**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.
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.
**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.