Indian
Indian - Tandoori and Kebabs
Palak Paneer Tikka
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 2 cups spinach leaves
- • 1 cup green peas, boiled
- • 1 boiled potato, mashed
- • 1/2 cup crumbled paneer
- • 1 green chili, finely chopped
- • 1 tbsp grated ginger
- • 1/2 tsp garam masala
- • 1 tsp salt
- • 3 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Blanch the spinach in boiling water for 30 seconds, refresh in cold water, squeeze dry and chop finely.
2
Phase 2
Mash the boiled peas and potato together with the paneer.
3
Phase 3
Add the spinach, green chili, ginger, garam masala and salt; knead into a firm green dough.
4
Phase 4
Flatten portions between your palms into round tikki kebabs.
5
Phase 5
Shallow-fry in ghee until crisp and browned on both sides.
6
Phase 6
Serve hot with mint chutney.