Bhuna Palak Paneer

Name: Bhuna Palak Paneer
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 1.5 tsp Salt; Leaves for garnish Fresh Coriander; 2 tsp desi ghee, 4 chopped garlic cloves, 2 dried red chillies, 1/2 tsp Kashmiri red chilli powder Tadka; 1 tsp Kasuri Methi; 400 g Paneer; 2 tbsp Malai (Cream); as needed Hot Water; 1 tsp Garam Masala; 4 tbsp Curd; 1 tbsp Wheat Flour (Atta); 2 tsp Coriander Powder; 1 tsp Red Chilli Powder; 1/2 tsp Haldi (Turmeric) Powder; 1 tsp Sugar; 3 Tomatoes; 2 (roughly chopped) Onions; 2 Tej Patta (Bay leaf); 1 tsp Jeera (Cumin seeds); 2 ladles Mustard Oil; 5-6 large Garlic Cloves; 1 inch Ginger; 1 tsp (for grinding) Oil; as needed for blanching Ice/Cold Water; a few Coriander Stems; 3 Green Chillies; 350 g Palak (Spinach)

Yousra Mashkoor @FancyNoodles

https://youtu.be/ozvSlHI8WoM?si=sanX7lWNg1olLb6g

Yousra Mashkoor @FancyNoodles

https://youtu.be/ozvSlHI8WoM?si=sanX7lWNg1olLb6g

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Ingredients

3 servings

1.5 tspSalt
Leavesfor garnish Fresh Coriander
2 tspdesi ghee, 4 chopped garlic cloves, 2 dried red chillies, 1/2 tsp Kashmiri red chilli powder Tadka
1 tspKasuri Methi
400 gPaneer
2 tbspMalai (Cream)
as neededHot Water
1 tspGaram Masala
4 tbspCurd
1 tbspWheat Flour (Atta)
2 tspCoriander Powder
1 tspRed Chilli Powder
1/2 tspHaldi (Turmeric) Powder
1 tspSugar
3Tomatoes
2(roughly chopped) Onions
2Tej Patta (Bay leaf)
1 tspJeera (Cumin seeds)
2ladles Mustard Oil
5-6large Garlic Cloves
1 inchGinger
1 tsp(for grinding) Oil
as neededfor blanching Ice/Cold Water
a fewCoriander Stems
3Green Chillies
350 gPalak (Spinach)

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Steps

1

Boil water, add sugar, spinach, green chillies, and coriander stems. Boil 5 min.
2

Transfer spinach mix to ice-cold water. Drain and grind with oil to a smooth paste. Using oil helps prevent adding more water to the mixture later.
3

Blend ginger and garlic with water to make a thin paste. (Or use ginger garlic paste with water)
4

Heat mustard oil, add cumin seeds and bay leaves. Add 2 diced onions, sauté until light brown.
5

Add ginger-garlic paste, then 3 tomatoes, skin-side down(or add tomatoes paste/puree). Cover, cook 2-3 min, peel skins, crush tomatoes.
6

Add salt, turmeric, red chilli, and coriander powder. Add leftover spinach water. Cook until oil separates.
7

Add spinach paste. Sauté until granular and oil releases.
8

Add wheat flour, roast 2 min. Whisk curd with garam masala, add to pan. Cook briefly.
9

Add hot water for consistency, then malai and paneer.
10

Add kasuri methi, cover partially, cook 5 min on low heat.
11

For tadka: heat ghee, add garlic, dried chillies, and Kashmiri chilli powder. Pour over curry.
12

Garnish with coriander leaves and serve.