It is a very nutritious and delicious vegetable, it works as the name suggests, because both spinach and paneer are very beneficial, spinach contains a lot of vitamin ‘A’ which is healthy as well as taste and is also very easy to make.
Palak Paneer
Ingredients:- Palak Paneer Recipe
- Paneer – 300 grams
- Spinach – 500 grams
- Besan – 1 tbsp
- Onion – 2 large (finely chopped)
- Tomato -3-4 (puree)
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green Chillies-3 (finely chopped)
- Asafoetida-2 pinch
- Cumin – 1/2 tsp
- Red chili powder -1/2 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Garam Masala -1/2 tsp
- Salt – as per taste or 1/2 tsp
- Cream -3 tbsp
- Ghee – 3 tbsp
- Oil – as required or 3 tbsp
- Prep Time -10 Minutes
- Cooking time – 20 minutes
- Total Time – 30 Minutes
For how many people – 4
Method:- How to make Palak Paneer
To make Palak Paneer, first of all, by breaking the stalk of spinach, separate the spinach leaves and wash them with two to three water and clean the soil in the spinach. Now put the spinach in the cooker and add 1/4 tsp salt and 1 Put a cup of water and put a whistle.
And when the pressure of the cooker is released, then filter the spinach with water and put it in ice cold water and let the spinach remain in cold water for 5 minutes, Grind the Palak in your Grinder after that Put a pan on the gas and heat it on medium flame and add 1 tbsp of ghee to the ghee. Now put the gram flour in hot ghee and fry it and when the fragrant smell starts coming from the gram flour, then turn off the gas and transfer the gram flour to a bowl.
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Now after 5 minutes, filter the spinach with ice-cold water and put it in a mixer jar as well as prepare a smooth paste by adding garlic, ginger, green chilies. Heat the oil by adding a table spoon of oil, now put cumin seeds in the hot oil and it will crackle.
And then add finely chopped onion and cook till it becomes golden brown and at the same time grind the tomato and prepare puree. It will take 2 to 3 minutes for the onion to become golden brown and when the onion becomes golden brown after frying. Then add dry spices like turmeric, red chili, coriander powder and salt to the onion and fry it.
And when the spices start to smell fragrant, then add tomato puree and fry the spices and cook for 4 to 5 minutes or till the tomatoes are cooked and leave the oil. After this, mix the spinach paste well in the fried spices and cook for 4 to 5 minutes. Will cook for a minute, and while the spinach is cooking, we will heat a pan by placing it on the gas and heat it by adding 2 tablespoons of ghee to the hot pan.
Now we will cut the paneer into cube shape or the shape of our choice and put it in hot ghee and make it golden pink from both the sides. After this, our spinach and spices mixture is ready by cooking, we will add paneer and paneer in spinach masala mixture. Add garam masala and mix it well, add a cup of water to the gravy and cook for 2 to 3 minutes and turn off the gas.
Now our palak paneer is ready, we will garnish with kasoori fenugreek and cream on top of palak paneer. You can serve palak paneer with roti, chapati, rice, paratha or with anyone.
Notes :- Things to keep in mind while making Palak Paneer Recipe
If you pay attention to eat less calories then you will boil the gravy by putting the paneer in the gravy instead of frying it raw and do not use cream. It becomes tight like rubber and then the test is not good.
To keep the paneer soft even after frying, you leave the paneer in hot water for 10 minutes, then the paneer will remain soft, it will not be tight. Putting spinach in cold ice water does not change the color of spinach, and if you want, you can boil spinach in normal cold water too.
Instead of whistling the spinach in the cooker, you can boil 4 to 5 cups of water in the pan and add spinach to it. Do not boil the spinach too much. You can add more or less water according to the consistency of the gravy in Palak Paneer Sabzi.
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