Paalak Paneer (Spinach with cheese)

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Uptil now, I used to make Paalak (spinach) in the same traditional way as Paalak Gosht (with meat) and was now searching for something different. Had frequently heard the name of Paalak Paneer but did not have the recipe as easy as this one. When I tried it out, it turned out to be super yummylicious. It might not look very attractive from the pic I have uploaded (my photography skills, you know :p), but believe it or not, it was really worth trying…  

Ingredients:

Spinach leaves              500g

Paneer (Cottage cheese) 150g (cut into ½ inch squares)

Oil for deep frying

4tbsp ghee or oil

1 onion finely chopped

1 tbsp ginger garlic paste

1 tsp ground coriander

1 tsp ground roasted cumin

1 tsp red chilli powder

½ tsp garam masala

¼ tsp ground turmeric

Salt to taste

225 g tomatoes finely chopped

Recipe:

Boil the spinach in water for a few minutes until the spinach is tender. Cool, then blend to a smooth paste in blender. Fry the paneer in a deep frying pan until golden brown. Drain.

Heat oil in a wok, fry the onion with ginger garlic paste until golden brown. Stir in the ground spices, salt and tomatoes and cook until ghee appears on the surface. Add spinach and paneer and simmer for about 10 minutes until the paneer is soft and spongy. Add a little water during cooking if necessary. Serve hot with naan or chapatti.

Spicy Potatoes (chatpatay aaloo)

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This one is for the spicy tongues… found this recipe in one of my cookbooks… changed it a bit according to my taste and here it goes, another yummy recipe…

Ingredients:

Potatoes                       3 to 4 medium size

Cumin seeds                  1 tsp

Red chilli powder            1 and half tsp

Salt                               to taste

Garam masala               1 tsp

Turmeric powder            1 pinch

Lemon  juice                  1 tsp

Green chillies, fresh coriander for garnish

Recipe:

Boil the potatoes in their skins, then drain, peel and cut into ¼ inch pieces. Heat oil in a pan and fry cumin seeds over medium heat until they turn lightly brown. Stir in the potato pieces and fry until lightly browned. Stir in the chilli, salt, turmeric and garam masala. Stir in the tomatoes and cook until water has been absorbed. Pour in the water, bring to boil, then reduce the heat to low and simmer for 2 minutes. Add lemon juice. Sprinkle with garnish.