Palak Paneer

Name: Palak Paneer
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gms Palak; 50 gms Dhaniya Leaves; 200-300 gms Paneer; 1 Onion; 1 Tomato; 2-3 Green Chillies; 3-4 Garlic Cloves; 1 Inch Ginger; 3 Table Spoon Oil; 2 Tea Spoon Jeera; 3 Table Spoon Dahi; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 3 Tea Spoon Dhaniya Powder; 1 Table Spoon Atta; 1 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Palak Paneer

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Ingredients

4-5 servings

500 gmsPalak
50 gmsDhaniya Leaves
200-300 gmsPaneer
1Onion
1Tomato
2-3Green Chillies
3-4Garlic Cloves
1 InchGinger
3 Table SpoonOil
2 Tea SpoonJeera
3 Table SpoonDahi
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
3 Tea SpoonDhaniya Powder
1 Table SpoonAtta
1 Tea SpoonLaal Mirch Powder
1 Tea SpoonGaram Masala

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Steps

1

Chop Palak, Dhaniya Leaves, Tomato, Onion, Ginger, Garlic, Green Chillies roughly.
2

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.
3

Now take a Big Pot, add 1 Litre in it & keep the gas on medium flame.
4

When water starts boiling, add roughly chopped Palak leaves in it & cook them for 3-4 minutes.
5

Now 1 minute before taking them out, add chopped dhaniya leaves in it & cook them for 1 minute.
6

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.
7

Now let them cool down before grinding them.
8

Meanwhile, take a kadhai, add 3 Table Spoon Oil or 30gms Butter in it & keep the gas on medium flame.
9

When oil or butter gets heated, add 2 Teaspoon Jeera in it & let them sizzle.
10

When Jeera starts sizzling, add roughly chopped Onion, Ginger, Garlic, Green chillies in it & cook them till they become translucent or soft.
11

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.
12

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.
13

Cut Paneer in cubes or whatever shape you want & keep them at room temperature of 30 minutes.
14

After some time when they cool down properly, grind boiled palak & dhaniya leaves & onion tomato mixture together finely into gravy in a mixer grinder.
15

Now take same kadhai, add 2 Table Spoon Oil in it & keep the gas on medium flame.
16

When oil gets heated up, add spices mix & 10gms butter in it & roast them for 1-2 minutes.
17

After 1-2 minutes, add finely grinded Palak gravy paste in it with some water, mix them properly & let them boil.
18

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.
19

Then add paneer cubes in it & mix them properly.
20

Now cover the lid & let them cook for 3 minutes.
21

After 3 minutes, open the lid & add 1 Teaspoon Garam Masala in it & mix it properly.
22

Your Palak Paneer is ready to be served.