8 years and counting! Happy 8th birthday to Noorsrecipes!
A journey of feel-good chemicals, nostalgia that brought back pleasant memories, and super indulgent recipes by Mum. We are thankful to everyone for all the great feedback and love that we have received.
The brainchild of three sisters, Noorsrecipes is an ode and a dedication to our Mother, who was the strongest force in our lives and will be forever. Nothing brings people together than good food! We hope to continue this awesome journey of sharing Mum’s recipes and love of food.
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One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.
Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!
Paneer cut into cubes – 300 gms
Palak / Spinach – 2 bunches
Methi / fenugreek leaves – few springs
Savaa / Dill leaves – few springs
Tomato – 1 small
Ginger – 1 small piece
Lemon juice – 1 tbsp
Green chilies – 5-6
Garlic -3-4 large cloves
Onion finely chopped – 2tbsp
Cumin seeds / Zeera – 1 tsp
Oil – 3-4 tbsp
Salt – as required
Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
Blend the blanched ingredients along with lemon juice to a coarse paste.
Shallow fry paneer cubes till slightly brown and keep aside.
Heat 2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
Mix in fried paneer cubes and cook for 2-3 mins.
Serve immediately. Add paneer just before serving.
Serve with roti, naan or kulcha.
Curries, Vegetarian Tagged
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