Palak Paneer (no onion, no garlic).
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Palak Paneer (no onion, no garlic).
#cookpadturn6
#win
#week2
#ebook
#spinach
#cookpadindia
#cookpadenglish
#simplecooking
Congrats Cookpadindia....Many more to come..❤️
Cooking Instructions
- 1
Firstly take a mixer jar, add palak, green chilli & dhania patta.
- 2
Grind it to a fine puree, keep aside.
- 3
Now take a mixing bowl, add paneer pcs, lil salt & red chilli powder, mix it well. Keep aside.
- 4
Take a pan, add oil, heat it. Fry paneer pcs until light brown. Keep aside.
- 5
Take a wok, add oil, heat it. Add elaichi & dalchini, saute it for a sec. Do not overcook it. Add zeera also, let it splutter.
- 6
In goes ginger paste, saute it until rawness is released. Add very lil water to avoid burning.
- 7
Mix haldi powder, dhania powder & red chilli powder, add in the masala, mix it well.
- 8
Cook it covered on low flame until oil has surfaced.
- 9
Open the lid, increase the flame, add tomato puree & salt, mix it well. Lower the flame, cover it again, cook it until oil has oozed out.
- 10
Open the lid, increase the flame, add kaju paste, mix it well. Cook it covered on low flame, until oil has oozed out.
- 11
Now again open the lid, add dahi now, mix it well. Cook it covered on low flame until oil has oozed out.
- 12
Now add palak puree, mix it well. Cook it covered on low flame until oil has surfaced.
- 13
Now add paneer pcs, mix it gently. Add 1 cup boiled water, mix it well. Give a boil. Cover it again, cook it on low flame until gravy becomes saucy. Turn off the flame.
- 14
Take out in a serving bowl. Have it with Tandoori Roti, Naan or Lachcha Paratha...
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Today, I made palak paneer. Spinach is rich in nutrients like magnesium, folate, vitamin A, vitamin K, potassium, calcium, and many other nutrients. Additionally, palak paneer is rich in calcium and phosphorus, which significantly affect heart and muscle function.
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I love paneer cubes dipped in spinach sauce (and frankly who doesn't!). One of my best friends from my past life in Michigan (shout out to the one and only Vaibhav Sharma ladies and gentlemen) cooked it during a couple of get togethers (he is a pro!). Hence, I took up the challenge of perfecting it myself. This one in the honor of Vaibhav and numerous occasions he has cooked it for me.
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