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Published by navlest

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Categories:Types, Recipes/Menus
Published by: navlest on Jul 25, 2009
Copyright:Attribution Non-commercial


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2 bunches spinach, cleaned, shredded100 gms. paneer made from cows milk1 flake garlic, crushed1/2 tsp. ginger grated2 green chillies finely crushed1/4 tsp. cumin seeds1/4 tsp. sugar 1/2 tsp. wheat flour 3-4 pinches turmeric powder 3-4 pinches cinnamon clove powder 3-4 pinches asafetida powder 1 pinch garam masala powder Salt to tasteLemon juice to taste
Wash and drain spinach. Boil in minimal water till soft and bright.Drain, cool, grind with flour, ginger, garlic, chillies.Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and groundspinach.Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 minutes.Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.
Most other veggies may be similarly cooked by using the oil-less temperingmethod as used above.
Low Cal Palak Paneer
250 gm Paneer 2 Onions (Sliced)1 Capsicum (Sliced)1/2 cup Tomato Puree2 tbsp Ghee1/2 cup fresh Cream or fresh lightly beaten malai1/2 tsp Garam MasalaSalt to taste & Red Chilli powder 
Heat ghee in a pan, add onions and capsicum.Cook for two minutes.Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.Cook for One minute.Cut paneer into cubes and add to the masala. Mix well.You can add half tea spoon of sugar if you want sweet and sour taste.Cook again for two minutes.Serve hot.
Paneer Shashlik

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