diff --git a/recipes/docs/indian/palak-paneer.mdx b/recipes/docs/indian/palak-paneer.mdx index a8810a0..24b8007 100644 --- a/recipes/docs/indian/palak-paneer.mdx +++ b/recipes/docs/indian/palak-paneer.mdx @@ -10,14 +10,13 @@ import TabItem from '@theme/TabItem'; - Great on any kind of ramen! + A great vegetarian option with a lot of fiber. ![image](@site/docs/static/img/not-found.svg) ```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'; **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.