Missing home entails making home food. Today we're making one of my favourite combinations, Palak Paneer with Jeera Rice.

Here's the recipe

For the Spinach Puree
1 tbsp Ghee + 1 tbsp Oil
2 small Onions or 1 big Onion
4 chopped Garlic
1/2 green Chilli
Salt to taste
1012 Cashews (soaked in water for atleast 10 minutes)
200g Spinach
Handful of Coriander leaves

Instructions
Add ghee and oil to a pan
Add chopped garlic, chopped green chilli and onions
Add a little salt and cook until the onions are golden brown in colour
Add the cashews, spinach and coriander and cook until the spinach wilts completely
Transfer this mixture into a blender and puree. Add some water to the blender to help the mixture puree properly
Leave it aside until you need it

For the Tomato base
1 tbsp Ghee + 1 tbsp Oil
1 tsp Jeera
2 Cardamoms
2 Cloves
1 Bay Leaf
1 inch piece of Cinnamon
12 Dried Red chilies
1 Tomato (Peeled, seeds removed & chopped)
1/4 tsp Turmeric
1/2 tsp Jeera powder or Cumin powder
1/2 tsp Coriander powder or Dhaniya powder
1/4 Garam Masala
1 tsp Kasuri Methi

Instructions
In the same pan, add ghee & oil
Add bayleaf, cinnamon, cloves, cardamom, dry red chilli and saute for 30 seconds
While thats cooking, lets make the tomato. Cut a cross on the bottom of a whole tomato and place it for 10 seconds in boiling water. Remove the skin, seeds & chop finely
Add the chopped tomato to the spices and cook for 1 minute
Add jeera (cumin) seeds, coriander (dhaniya) powder, jeera (cumin) powder, turmeric and cook for 12 minutes
Add kasuri methi, garam masala & cook for another minute
Add the spinach purée, 34 tablespoons of cream and cook for a few minutes
Add 200g of paneer and cook for the last 23 minutes
Check for salt and add accordingly.


For the Jeera Rice, we need
1 tbsp Ghee + 1 tbsp Oil
2 cups of Basmati rice (cleaned and soaked for 1/2 hour)
1012 Cashews
12 tsp Jeera (Cumin) seeds
1/2 Green chilli (chopped)
1 Bay Leaf
2 inch piece Cinnamon
2 Cardamom
45 Cloves
Salt to taste

Instructions
Add ghee + oil to a pan and roast the cashews until they become golden brown.
Keep them aside until later
Add all the spices + green chilli and saute for 30 seconds
Add the rice and saute for 1 minute
Add the cashews + salt
Add water to the rice (I always do 1 part rice to 2 parts water)
Cover and cook until its done (should take you less than 10 minutes)

Serve and ENJOY!

All the products used in and for the video
Camera Canon 5d Mark IV
Second Camera Fuji Film XT3
Macro Lens EF 100mm f/2.8L Macro IS USM
Canon Lens 35mm f1.4
Canon Lens 50mm f1.2
Tripod Manfrotto
Gimbal Ronin S
Bowls, Spatulas & Plates Anthropologie & IKEA
Food Photography Backdrops HQ Backdrops
Kitchen backdrop sign Hoagard
Blue Dish LeCreuset
Gold Spoons HnM Home

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