Recipe To Make Delicious Palak Paneer At Home

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Palak Paneer

Cottage cheese bits in hot pureed spinach curry create this delicious Palak Paneer dish. One of the North Indian’s most popular recipes that go well with everything from roti, naan or paratha to even rice. Palak Paneer is a quintessentially Indian dish which is a favorite throughout India’s length and breadth. With all the flavor of Spinach and Paneer, Palak Paneer curry is a super simple and super-fast dish to make.

Ingredients of Palak Paneer Sabji: It is mainly cooked in a smooth spinach curry with small paneer cubes. This dish is easy to cook, and can also be prepared for family gatherings. Best eaten with some matar pulao and a delicious mix of chilled cucumber raita.

  • 200 g Spinach
  • 200 g Paneer
  • 1 tsp cumin seeds
  • 2-3 green chili
  • 4 tbsp vegetable oil
  • 2 tbsp of fresh cream
  • 5-6 cloves crushed garlic
  • 3-4 Medium red chili
  • 2 tsp of Lemon juice
  • 1 cup Chopped onion
  • 1/4 tsp Baking soda
  • 1 Cup Tomato Cut
  • 2 tsp of Coriander powder
  • 1/2 tsp of Garam masala powder
  • Salt to taste

Preparation:

  • Heat water in a large saucepan.
  • Clean the spinach under running water and wash it properly.
  • Add the baking soda and spinach until the water comes to a boil, then blanch the spinach for 3-4 minutes.
  • Drain the water and then run the spinach under cool water.
  • Put a mixer with green chilies on the spinach and make a smooth paste.
  • Steam the oil in a saucepan.
  • When the oil is soft, add the seeds of cumin and the dried red chilies.
  • Let them break for several seconds.
  • Add the onion and garlic and cook until smooth.
  • Stir in tomatoes and cook for 3-4 minutes. Around this point, you should blend the masala in a mixer for a creamier gravy.
  • Then add coriander powder, garam masala powder and cook for a minute.
  • Attach the spinach puree and cook for a minute on high heat.
  • Stir in paneer, salt, and 1/2 cup water and bring to a boil the curry.
  • Turn off the flame and add the lemon juice, then stir well.
  • Heat a piece of coal to the Dhungar until it’s red hot. Hold a bowl of curry inside the pot, and cover it with a piece of coal. Pour a tsp of ghee over the water, and close the main bowl’s lid instantly.
  • Let it get 10-15 minutes to rest.
  • Open the lid, extract the piece of coal and the tiny bowl and give a gentle mix to the curry.
  • Garnish with New Cream on the Palak Paneer.
  • Serve soft, with Roti or Naan.

Tips to make the best palak paneer sabzi:

  • Soak the paneer cubes with the gravy in warm water for 10-15 minutes, so they are smooth when fried.
  • The paneer cubes can be deep-fried or shallow in little oil until browned and then added to the gravy for a change.
  • Soak it in hot water for 15 minutes, if the paneer is rough. It’s getting soft again.
  • Replace paneer with tofu if you want to make a vegan edition. Instead of standard cream using cashew cream or some other vegan cream.
  • In the end, apply fresh cream to make the version creamier and richer.

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