Tuesday, June 28, 2011

Palak Panner

The combination of Palak with veggies or meat is really amazing and with panner it is really mind blowing. I learnt this recipe from a Pakistani cooking channel and from the first attempt it never went wrong and it is really a rich and yummy recipe with simple ingredients and worth trying . It is an apt dish for parties to serve  with soft chappatis , butter naans or pulkas and sure to get a compliment . 


Palak Leaves : 1/2 Kg
Soya Leaves : 2 table spoon
Panner cubes : 300 Grams ( shallow fry this in oil till it slightly changes the colour and dont burnt it )
Onion: One big onion chopped fine
Milk : One cup
Ginger Garlic Paste : 2 teaspoons
Black Pepper Powder : 1 and 1/2 teaspoon
Butter : 3 tablespoons
Fresh Cream - 3 tablespoons


1. Blanch the cleaned palak leaves in hot water for 2 minutes with a pinch of salt to retain colour and after two minutes wash it again with cold water and keep aside.

2.Now take a kadai and pour one cup milk and add the blanched palak leaves and washed soya leaves 2 teaspoon in the milk and cook for 5 minutes, cool and then grid it to a course paste along with the milk in the kadai( make sure you dont grind this to a very fine paste).

3. Take another kadai and add 3 tablespoons butter and once hot add the finely chopped onions and fry well it turns pink and then add the ginger garlic paste and fry well for 2 minutes and now add the palak & soya leaves paste and add one teaspoon black pepper powder and one teaspoon red chilli powder and fry well till the raw smell of chilli powder disappears and adjust water if required and then add the shallow fried panner cubes and mix well finally add the fresh cream and mix well and remove from fire and serve hot with chappatis, nans or pulkas.

This is a must try recipe and it is absolutely delicious.

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