Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

QUICK FIX

Paneer palak basanthi

INGREDIENTS:

Panneer: 150gm

Palak: half bunch

Oil: 50 ml

Butter: 20 gm

Mint chutney: 20 gm

Tomato: 1 no.

Onion: 1 no.

Chilly powder: 1 pinch

Coriander leaves: 1 bunch

Cumin seed: 20 gm

Garlic: 20 gm.

Cut the paneer into two pieces lengthwise.

Apply grated coconut, mint chutney on one of the paneer pieces and place the other piece on top of it and coat with batter.

Deep fry and cut into diamond shape and keep aside.

Chef A.Suresh Perumal is working with the newly-opened Hotel Sona. Prior to joining here two months ago, he worked in Sterling Hotel, Kodaikanal. He specialises in Chinese dishes.

Heat oil in a pan and add cumin seeds, garlic, onion and sauté. Add tomato, chilly powder, garam masala, palak paste and cook well to make a rich and thick gravy.

Put the paneer pieces in the gravy and serve hot.

Printer friendly page  
Send this article to Friends by E-Mail