Palak Paneer Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Palak Paneer” recipe we have found so far. This will be really delicious.
Ingredients of Palak Paneer
- Prepare 500 gms of Palak.
- Prepare 50 gms of Dhaniya Leaves.
- Take 200-300 gms of Paneer.
- Take 1 of Onion.
- It’s 1 of Tomato.
- Take 2-3 of Green Chillies.
- You need 3-4 of Garlic Cloves.
- Make ready 1 Inch of Ginger.
- It’s 3 Table Spoon of Oil.
- Take 2 Tea Spoon of Jeera.
- You need 3 Table Spoon of Dahi.
- It’s of Spices.
- Take 1 Tea Spoon of Salt.
- Prepare 1/2 Tea Spoon of Haldi Powder.
- Make ready 3 Tea Spoon of Dhaniya Powder.
- Prepare 1 Table Spoon of Atta.
- It’s 1 Tea Spoon of Laal Mirch Powder.
- Take 1 Tea Spoon of Garam Masala.
Palak Paneer instructions
- Chop Palak, Dhaniya Leaves, Tomato, Onion, Ginger, Garlic, Green Chillies roughly..
- Stir Dahi properly so that it doesn’t get burned while cooking & remember to use dahi only to cut the bitter taste of Palak & don’t use sugar..
- Now take a Big Pot, add 1 Litre in it & keep the gas on medium flame..
- When water starts boiling, add roughly chopped Palak leaves in it & cook them for 3-4 minutes..
- Now 1 minute before taking them out, add chopped dhaniya leaves in it & cook them for 1 minute..
- After 1 minute, turn off the gas & take them out in a plate & immediately wash them with cold water so that their cooking gets stopped & their colour doesn’t change more..
- Now let them cool down before grinding them..
- Meanwhile, take a kadhai, add 3 Table Spoon Oil or 30gms Butter in it & keep the gas on medium flame..
- When oil or butter gets heated, add 2 Teaspoon Jeera in it & let them sizzle..
- When Jeera starts sizzling, add roughly chopped Onion, Ginger, Garlic, Green chillies in it & cook them till they become translucent or soft..
- After 3-4 minutes, when they become soft, add roughly chopped tomato in it with 1 Teaspoon Salt so that they start releasing oil quickly & become soft..
- After 5-6 minutes, when oil is completely released &they become into paste, turn off the gas & take them out in a bowl & let them cool down..
- Cut Paneer in cubes or whatever shape you want & keep them at room temperature of 30 minutes..
- After some time when they cool down properly, grind boiled palak & dhaniya leaves & onion tomato mixture together finely into gravy in a mixer grinder..
- Now take same kadhai, add 2 Table Spoon Oil in it & keep the gas on medium flame..
- When oil gets heated up, add spices mix & 10gms butter in it & roast them for 1-2 minutes..
- After 1-2 minutes, add finely grinded Palak gravy paste in it with some water, mix them properly & let them boil..
- When first boil comes up, lower the flame, add 3 Table Spoon Dahi in it & start stirring them immediately so that it doesn’t get burned..
- Then add paneer cubes in it & mix them properly..
- Now cover the lid & let them cook for 3 minutes..
- After 3 minutes, open the lid & add 1 Teaspoon Garam Masala in it & mix it properly..
- Your Palak Paneer is ready to be served..