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Sindhi Cuisines - Taste of community- Recipe Number - 16
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Paneer Palak
Ingredients
  • Spinach 1/2 kg
  • Onion 1 large size
  • Tomatoes 3
  • Green chilles 3-4
  • Ginger
  • Garlic 8-9 cloves
  • Salt as per taste
  • Turmeric powder
  • Coriander powder 1/2 spoon
  • Garam masala powder 1/2 spoon
  • Cottage cheese(Paneer) 150 gms
Method
  • Wash the spinach leaves thoroughly,boil them and grind them in mixer grinder after cooling
  • Take some oil in a pressure cooker, add sliced onions and saute till onion changes it colour to light brown
  • Grind it  to make a thick paste,Saute again in pressure cooker
  • Grind tomatoes ,ginger ,garlic,green chillies.Add this to fried onion paste along with salt,turmeric powder,coriander powder ,garam masala powder and fry for about 2 min
  • Finally add pureed spinach ,mix it properly ,add little water and pressure cook it till 5-7 whistles
  • Now add paneer cubes,either raw or fried ( after adding little salt),and simmer them for about 5 min
  • Paneer palak is ready to serve ,either with Rotis or Pulav
  • But if you need to have that authentic sindhi experience,eat it with hot and spicy Bhughe chawal
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 16
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