How To Make Palak Paneer Recipe
An Outlook On Palak Paneer Recipe
Palak paneer originated from the Indian subcontinent. This vegetarian dish occupies an important place in the North Indian cuisine. Palak Paneer Recipe is mainly made of spinach and Indian cottage cheese.
From India palak paneer recipe spread to other countries and in countries like United States and Canada, it is called as green paneer. Apart from all restaurants in India, palak paneer is famous in all dhabas and it is one of the common side dishes for naan roti or chukka roti.
In abroad countries, palak paneer is available as canned food and you can store it in refrigerator and use for weeks. It is loved for its rich creamy taste and it also has high nutritive value. Since palak paneer has a lot of protein, iron, and other vitamins and minerals, it can be consumed as a one pot meal.
Ingredients For Palak Paneer Recipe
How To Make Palak Paneer
Buy fresh and tender palak leaves and clean it thoroughly.
Repeat the cleaning process two or three times.
Drain the water and spread the palak leaves I a clean towel to absorb excess water.
Heat a pan and sprinkle a little cooking oil and fry the green chilli and spinach for about two minutes till the raw smell of the leaves goes away.
Keep it aside and once it cools down mash it with the traditional masher called `mathu`.if you do not have a `mathu`, mash it up with a masher.
Put the measured numbers of cashew in a mixer and grind it into a fine powder.
Take the panner and cube them into evenly sized ones. Deep fry them and take out when it gets golden brown and place it in a plate.
Fry the cashwes and keep aside.
Place a broad pan in the stove and once it is heated, pour two tea spoons of cooking oil and a tea spoon of butter and once it is heated, saute it with clove, cinnamon, cardamom and cumin seeds.
Add finely chopped onions and stir till it becomes translucent.Now add the mashed tomato to it and put a pinch of turmeric and garam masala and keep stirring.
Add a spoon of ginger garlic paste along with the required salt.
At this stage, add the mashed spinach and the powdered cashews to the mixture and mix gently.
Add a little water if necessary to make the mixture smooth and even.
Simmer the flame and let it cook for a few minutes.
Once the bubbles start coming, slowly add the fried paneer to it.
Now sprinkle half a tea spoon of kasuri methi and close it with a lid.
After 2 or 3 minutes, pour a small cup of fresh cream over it and switch off the stove.
Spread the roasted cashews over it and serve it hot with naan roti or jeera rice. It also goes well with ghee rice and basmati rice.
Ingredients
Directions
Buy fresh and tender palak leaves and clean it thoroughly.
Repeat the cleaning process two or three times.
Drain the water and spread the palak leaves I a clean towel to absorb excess water.
Heat a pan and sprinkle a little cooking oil and fry the green chilli and spinach for about two minutes till the raw smell of the leaves goes away.
Keep it aside and once it cools down mash it with the traditional masher called `mathu`.if you do not have a `mathu`, mash it up with a masher.
Put the measured numbers of cashew in a mixer and grind it into a fine powder.
Take the panner and cube them into evenly sized ones. Deep fry them and take out when it gets golden brown and place it in a plate.
Fry the cashwes and keep aside.
Place a broad pan in the stove and once it is heated, pour two tea spoons of cooking oil and a tea spoon of butter and once it is heated, saute it with clove, cinnamon, cardamom and cumin seeds.
Add finely chopped onions and stir till it becomes translucent.Now add the mashed tomato to it and put a pinch of turmeric and garam masala and keep stirring.
Add a spoon of ginger garlic paste along with the required salt.
At this stage, add the mashed spinach and the powdered cashews to the mixture and mix gently.
Add a little water if necessary to make the mixture smooth and even.
Simmer the flame and let it cook for a few minutes.
Once the bubbles start coming, slowly add the fried paneer to it.
Now sprinkle half a tea spoon of kasuri methi and close it with a lid.
After 2 or 3 minutes, pour a small cup of fresh cream over it and switch off the stove.
Spread the roasted cashews over it and serve it hot with naan roti or jeera rice. It also goes well with ghee rice and basmati rice.
