I had many requests for palak paneer in last few months. The thing is, I don’t prepare palak paneer. V and I must be the only two people in the whole world, who do not care much for this dish. About 5 years ago, I saw a recipe on one of the TV shows, where the chef had used kasoori methi in palak paneer. I tried it once and then gave up. Last week, I had to use up a lot of palak and some firm tofu. So I thought of mixing spinach and some frozen methi (fenugreek) leaves. I did not remember the recipe from TV show, so I made something up. I was wondering what to call it, then I saw this post . So I thought of calling it Saag Paneer. It came out pretty good.
Ingredients: 3 cups spinach 2 cups fenugreek leaves 1/2 tea spn garam masala 2 green chillies 1 tea spn ginger paste 1 tea spn garlic paste 1 tea spn cumin seeds 1/2 cup onion 1/2 tea spn amchoor powder 1/2 tea spn red chilli powder 2 cups firm tofu or paneer cubes A pinch of turmeric 2 tbl spn cream (optional) Salt
Method: Blanch spinach and fenugreek leaves in boiling water for 2 mins. Grind to a smooth paste with green chillies. (I take out some water and use it for chapatis/parathas, remaining water I use for making the paste). Heat oil and add cumin seeds, ginger paste, garlic paste, onion. When they turn brownish, add turmeric, chilli powder, amchoor powder, garam masala. Fry for few minutes. Heat a little oil and add tofu or paneer. Fry for few minutes (this step is optional). Add the paste, salt to onion mixture. Add paneer or tofu. Cook for 5-6 mins. Add cream, cook for a min.
Serves : 3-4 Preparation time : 20mins
Pictorial:
During mango season, we prepare so many dishes of mangos. Mango burfi is one amongst them. These are liked very much by all at my home. My grandmother was preparing many batches of Mango burfis. I have been making them every year in the season from many years.
Hot mango pulp splatters all over the hands while stirring in the pan. Hence I was a little reluctant to prepare these burfis again and again. I prefer to use Ishad mangoes(a local variety of mangoes) for this purpose as it contains a lot of pulp compared to any others available here.
My daughter tried it with the ready made pulp a couple of times without much success, so I would suggest using fresh mango pulp for this.
Ingredients: 2 cups Mangopulp Sugar 1/2 tea spn Cardmom powder 1 tea spn ghee
Method: Peel off the mangos and collect the pulp. Make the pulp smoother by using mixer or blender. Take the pulp in a pan and heat it on a medium flame. Go on stirring the pulp till it becomes semisolid. If the stirring is interrupted, the pulp may get stuck to the bottom and get burnt. In order to avoid this,it is better to use nonstick pan. Measure the semisolid pulp and take the same quantity of sugar. Go on heating and stirring the pulp and sugar in the pan till it stops sticking to the sides. Put off the flame once the pulp becomes solid and attains orange color. Mix cardamom powder with the pulp. Smear ghee to the rolling pad and spread the mixture over it. Spread it with the help of rolling pin. Cut it to suitable size and shape. Allow the burfis to cool and then store them in airtight container.
Pictorial:
