- Serves: 2
- Prep Time: 15 Minute
- Cooking: 15 Minute
One of the reasons ,why my husband loves eating out apart from the delicious food ofcourse is , he gets to eat a new innovative form of some of the dishes tried at the restaurant , at home! Thats precisely I love trying newer courses , when I eat out. I love trying to replicate the meals , at home ,ofcourse with my own twists! Makai Palak Chaman , is also one such innovation , derrived from the Kashmiri Palak Chaman , we had at Pancham restaurant , last week. I just loved the way a palak paneer combination was presented. I tried it out , adding some small sweet corn koftas to the creamy palak gravy. It was delicious!! And the koftas had seperate takers too….. had to make a fresh batch to add to my palak gravy!
- Blanch the spinach leaves in hot water and grind them to puree. Heat oil in a kadhai and add cumin seeds. Once they splitter, add chopped onion and saute till it gets translucent. Now add ginger garlic paste and fry till light brown. Now add the spin
- Add red chilly powder,turmeric, garam masala,coriander-cumin powder fry for 2 mins or till oil seperates out. Now add grated paneer and cream and stir. Add salt and cook for 1-2 mins. Transfer the gravy in serving bowl.
- Grind the boiled corn to a coarse paste. Add grated paneer,salt,red chilly powder and turmeric and mix. Add besan and mix together to form a dough of dropping consistency,like pakodas. Add soda bicarb and mix . Let the mixture stand for 5 mins. Heat
- Cool slightly and place it on top of the spinach gravy, taking care not to sink in the gravy. Serve hot with rotis or parathas.
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