Paneer Liver Curry (Paneer and Palak sabzi)

Today being Saturday, I wanted to spend some to try some recipe which I otherwise ignore owing to the busy office schedule. I saw some extra packets of milk and decided to treat the kids with a Paneer delight.Nothing to be a better way to brighten their begin of weekend! A run through my recipe book reminded me of a paneer dish I had seen in a telugu channel years back.In the next few minute’s I was pretty decided that this was it today for lunch with Paratha and raita. I use the Spinach aka Palak available in my balcony kitchen garden.I generally buy spinach seeds from a closeby organic nursery and keep my supply constant.Though most of you probably know how to make paneer at home , here just a recap of how I do it for the novices.

To Make Paneer :

Boil 1 litre milk and add 1 lemon juice to i.e, minus the seeds. keep stirring for less than a minute, the milk converts into lumps of paneer. Filter it in a large vessel and keep pressing it softly with a spoon.Try to make the sides even as well with the back of the spoon, so that they can be easily cut into cubes.Keep the filter on an empty vessel and allow the whey from the panner to filter out. After nearly 15 minutes, invert the filter on a plate and the entire paneer block falls on the plate. Cut them into desired shapes.

Nutrition Corner:

* Paneer is a wholesome food rich in protein and riboflavin.Spinach is extremely rich in antioxidants, considered to be a rich source of iron, also has a high calcium content. For maximum benefit from the folate in spinach, better to steam it than to boil it

So, we have all reasons to have them on our menu regularly …!!

It might look little extensive process, but trust me the finished dish is so divine that, it overrules the effort. 🙂

Ingredients :

Palak – Half Bundle

Paneer- 250gms

Besan – 3 tsp/ as per taste

Capsicum – 2 (cut in slices)

Onion – 1

Tomato – 2

Khaskhas – 1tsp

Dhania Powder – 1tsp

Turmeric Powder – 1/4tsp

Red Chilli Powder -1/2 tsp

Ginger Garlic Paste – 1 tsp

Green Coriander /Cilantro – for Garnish

Method :

1. Wash and steam Palak. Remove water and add pinch of red chilli powder and salt to Palak and grind in mixie to make a paste

2. Grind Khas Khas to a fine paste

3. In a pan , heat 3 tsp Oil, add onion, tomato, Khas Khas Paste, Ginergarlic Paste, Rede Chilli, Turmeric and Dhania. Stir well.

4. When almost cooked, add the water which was used to steam palak, and pinch of salt to it ( make sure you add the salt only enough for the gravy)

4. To the palak puree add besan and bring to dough consistency. Make lemon size balls and steam them.

5. Remove , cool and fry these balls in oil over medium heat.Cut into medium sized piece.

6. Add Paneer and Capsicum and cut palak balls to the gravy and mix well.Garnish with fresh dhania leaves.

7. Remove from fire and serve with hot Parathas’

This recipe is a participant of :Let’s relishh-Paneer

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