Day: May 6, 2009

Palak Paneer/ Aloo Methi

 

Time, place, situations, circumstances may change many a times in life…but due credit should be given to the ones who deserve it the most. I consider myself a very mediocre cook, but I am grateful for whatever I know of cooking and give complete credit to my mother-in-law for the initial lessons she gave me with her stern looks and curt behaviour.

I would stand by her in the kitchen watching, intently for hours, mostly keeping quiet as I used to feel very scared about being rebuked as I knew nothing of cooking. I was still a teenager and very much disinterested in the whole idea of cooking/housekeeping  but managed to learn everything within a year after many blunders and mistakes of course. Had it not been for her strictness, I would never have learnt so quickly!! These are some of the recipes I learnt from Mummyji.

Palak Paneer Recipe

Palak (Spinach) – 1 bunch

Paneer (cottage cheese) – 250 gms

Onion – 1 small sliced

Ginger/Garlic paste – 2 tsp

Tomatoes – two medium, pureed

 Chillies –  green or dry red ones (I used 4 green chillies slit in the middle)

Jeera (cumin seeds) for tempering

Garam Masala powder, Haldi (turmeric), red chilli powder, coriander powder, salt

Ghee or butter – 2 tbsp

Method:

  •  Boil the cleaned spinach leaves, make a fine paste in a blender, keep aside. Store the water/stock in a container. Cut the paneer in cubes and keep aside. If you want you can fry the paneer and soak them in water.
  • Heat ghee or butter in a kadai and temper with jeera. Add ginger/garlic paste, green chillies and fry for a min.
  • Add the sliced onions with salt and fry until golden brown.
  • Add all dry spices, sprinkle some water to keep the masala paste from burning and add the pureed tomatoes.
  • Fry the masala till oil separates from the sides.
  • Add the spinach paste. Blend the masala with the spinach well.
  • Add the stock and immerse the paneer cubes in it.
  • Cover and let it simmer until the gravy thickens. Serve hot with rice or roti.

Some sour cream or a tbsp of ghee can be added for an extra dash of flavor, but is optional.

 Aloo Methi Recipe

Methi (fenugreek leaves)- 1 bunch

Aloo – two medium

Jeera for tempering

Salt, Red chillies, Haldi, Chiili powder, Coriander powder

Method:

  • Cut the potatoes in cubes, wash the methi leaves well and drain.
  • Heat oil in a kadai, temper with jeera and red chillies.
  • Add the potatoes and fry until they turn transparent
  • Add the dry spices and mix well
  • Add the methi leaves, mix well with the potatoes and cover the kadai turning the flame low. Cook and keep covered until the potatoes have turned soft and the methi leaves look well fried.
  • Serve with hot rotis.