Friday, 19 February 2016

Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney

Spinach (Palak) is a rich source of Iron. Here is an unique healthy recipe for you from my kitchen that is a fusion of Punjabi and Dakshini Cuisine. 
For the Palak Paneer Idli
1 Kg  Idli Batter 
1 bowl Spinach chopped
1 bowl Cottage cheese  crumble 
1 Tomato chopped
1 Onion chopped
1 Green Chilli 
2 Garlic cloves 
Salt to taste 
1/2 tsp Garam Masala
1/2 tsp a Chilli powder
1/2 tsp Cumin powder 
1 tbsp Oil 
1 tbsp Ghee
Handful of Spinach chopped 

Add 1 bowl spinach, tomato, onion, green chilli, garlic, salt, garam masala, chilli powder and cumin powder in a blender. Blend the ingredients into a purée. Take a pan, add oil, heat it. Add the purée and cook for 5 minutes. Add the cottage cheese, mix it. Take it of the flame. Add the purée into the idli batter, adjust the salt if need, add the chopped spinach. Mix it. Take the idli mould, apply ghee and pour in the batter. Steam the idlis. Once done, serve it with tomato chutney. 
P.S. It can be done with left over Palak paneer, mash the paneer in the left over Palak paneer before using. 

Garlic Tomato Chutney 

1 Garlic pod peeled and clean 
6 Dry Red Chillies
2 Tomatoes chopped 
Salt to taste

Add the above ingredients in a blender and blend it into a paste. 

For seasoning 
1/2 tsp Panch Phoran 
2 Dry Red Chillies Broken into pieces 
2 Pinches of Asafoetida 
2 tbsp Mustard Oil

Take the a pan, add the mustard oil, add the chillies and the Panch Phoran. Let it crackle, add the asafoetida. Sauté for few seconds, add the paste and cook it till the oil starts to saperate from the paste. Serve it with the idlis.

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