Standard Recipe Card – Dish 1

Name of Dish: Palak Panner Portion Nos: 4

Portion Size: 200 gms
Cooking Method Blend, Sauté and boiling
Used:
Equipment Used: Pot, blender, pan, knife, chopping boards, spatula

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit
Spinach 350 grams
Tomato 30 grams
Garlic cloves 10 gm
Ginger 10 gm
Green chilli 5 gm
Oil 20 ml

Onion 50 grams
Garam masala 5 hm

Turmeric powder 3 gm
Chilli powder 5 gm
Heavy cream 35 gm
Pepper 10 gm
Kasturi methi 15 gm
Cookery Method/Cooking Steps:
In a blender, Mix the blanched spinach, tomato, 6 gm garlic cloves, ginger, and green chilli.
Preheat a skillet over medium heat. When the oil is heated, add the remaining 4 gm of chopped garlic. Sauté for a few minutes,
or until the colour begins to change.
Then stir in the chopped onions. Cook for 2 to 3 minutes, or until the onion is tender and translucent.
Mix in the prepared spinach puree. At this time, add about 1/2 cup water.
Cook for 10 minutes on medium heat with the pan covered. Regular stirring is required.
Combine the garam masala, turmeric powder, red chilli powder, and salt in a mixing bowl. Cook for 1 minute after mixing.
Then stir in the heavy cream.
Put the paneer in the mix and stir. Allow the curry to boil for 3–4 minutes. Turn off the heat and stir in the lemon juice and Kasturi
methi.