1/2 kg - paneer/cottage cheese, cut in 1x1 inch cubes
3-4 -cardamoms/1/s tsp cardamom powder
1/4 tsp - ajwain (optional)
1/2 tsp - turmeric
cooking oil/clarified butter
How to Make Peppery Palak Paneer
Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric and half the onions with some water.
Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it. Keep aside.
In a saucepan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.
Then add the ground mixture 2-3 tbsp at a time, frying well. Then add salt and sugar.
Drain the paneer and drop the cubes into the gravy.
Simmer open (not covered) for 2 mins and then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour. Then simmer (open) till desired consistency is reached.
Garnish with cream and serve with steamed rice or piping hot rotis/naan.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.