Lahsuni Palak Paneer

Name: Lahsuni Palak Paneer
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gm palak/spinach; 5 cashew nuts; 8-10 black pepper seeds; 4 cloves; 1 tsp Cooking oil; 200 gm Paneer; as required Cooking Oil for deep frying; 1 bowl water for soaking paneer; 1 onion; 4-6 pods garlic; 1 inch piece ginger; 2 Green chilli; 2 tomatoes; to taste Salt; 1/2 tsp garam masala; 2 tbsp cooking oil; 1/2 tsp cumin seeds; 1 tbsp pure ghee or butter; 4-6 pods garlic; 1/4 tsp degi mirch; 1/4 tsp red chilli flakes

Aruna Thapar @Arunathapar27

New Delhi

#Immunity
#I have always been a huge fan of paneer recipes and especially palak paneer recipe and hence it is the most frequent prepared paneer recipe in my house. It is the colour and texture and creamy dark green colour with soft and tender fried paneer cubes and garlic tempering that makes this dish lip smacking. This curry is mainly served with roti or naan, but I enjoy it with rice and poori‘s too. particularly, jeera rice and palak curry.

Aruna Thapar @Arunathapar27

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Ingredients

40 minutes

2 servings

For boiling palak/spinach
500 gmpalak/spinach
5cashew nuts
8-10black pepper seeds
4cloves
1 tspCooking oil
For frying paneer :
200 gmPaneer
as requiredCooking Oil for deep frying
1 bowlwater for soaking paneer
For making masala:
1onion
4-6 podsgarlic
1 inch piece ginger
2Green chilli
2tomatoes
to tasteSalt
1/2 tspgaram masala
2 tbsp cooking oil
1/2 tspcumin seeds
For tempering :
1 tbsp pure ghee or butter
4-6 podsgarlic
1/4 tspdegi mirch
1/4 tspred chilli flakes

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Steps

40 minutes

1

Wash peel and chop spinach.
2

Transfer it in a pressure cooker. Add cashew nuts, 8-10 black pepper seeds, 4 cloves and 1 tsp Cooking Oil and pressure cook till 7-8 whistles and switch off the flame. Let pressure releases automatically.
3

Open the lid and transfer it in a mixer and grind to a fine paste.
4

Remove the paste in a bowl.
5

Cut paneer in small cubes. Deep fry till golden brown colour. Remove it immediately in bowl filled with water.
6

Wash peel and chop onion garlic and ginger. Grate tomatoes. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic and saute for 1 minute.
7

Add chopped onion and cook till golden brown. Add grated tomato puree and cook till oil leaves the sides of wok. Now add spinach puree and cook 5-7 minutes
8

Add 1 bowl of water and Allow it to boil. Keep stirring in between. Now slow the flame and let it simmer on low flame for 5-7 minutes.
9

Now squeeze paneer cubes and add in spinach and cook for 2 minutes.
10

Add salt and garam masala and mix and cook for 1 minute. Switch off the flame.
11

In a separate pan heat pure ghee. Add finely chopped lahsun (garlic). When it turns golden add degi mirch and chilli flakes.
12

Transfer this tempering on spinach and serve hot with chapatti or rice.