Palak paneer (Hindi: पालक पनीर, Urdu: پالک پنیر) is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish.


This dish is mainly served with roti, naan or boiled rice. Palak paneer may be accompanied by lassi, a Punjabi yogurt drink. This dish is nutritious and usually eaten in Punjab of India and Pakistan.
Dhaba restaurants specialise in palak paneer.

All you need for the delicious and healthy dish..

Paneer or Tofu
Spinach Chopped
1/2 bunch of Fenugreek leaves
1 large onion finely chopped
1 large tomato diced
1tsp Ginger Paste
1tsp Garlic Paste
Salt to taste
1tsp butter for garnish

Masala Items:

2tsp Coriander Powder
1tsp Cumin Powder
1/2tsp turmeric (Haldi)
1tsp garam masala
1tsp red chilli powder
1tsp chole masala powder




Steps..

Heat oil in pan and fry the paneer cubes until it becomes brown.
Keep the fired paneer aside.

Again, Heat oil in pan and fry onions until golden brown. Add ginger garlic paste and fry until the raw smell goes away.

Add chopped Spinach and 1/2 bunch of fenugreek leaves and fry for sometime.

Once fried add diced tomatoes and add all the masala items. Add salt to taste.

Close the lid and cook for sometime. Once it becomes watery, remove from heat and allow it to cool for sometime.



Once the mixture becomes cool, grind it mixi. Add fried paneer cubes and heat for a minute.

Garnish the palak paneer with butter and cashews. Server hot with chapathi or paratha's.
Enjoy!

0

sarannya

22:34

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan or chapathi. I love having this as a substitute of pav bhaji.

All you need for the delicious and healthy dish..

1 Tomato
Carrot, Beans, Potato, Drumstick
Pinch of asafetida (hing)
1/2 Teaspoon cumin seeds (jeera)
1 Tablespoon coriander powder (dhania)
1/4 Teaspoon turmeric (Haldi)
1/2 Teaspoon garam masala or biriyani masala
1/2 Teaspoon pepper
2 Bay leaves
Few Curry leaves
1 Cup milk
1 Table spoon wheat flour for thickening the kuruma

Steps..

Chop the vegetables & tomato and keep it aside.

Heat the oil in the pressure cooker. When hot, add the cumin seeds and bay leaves.

After few seconds add curry leaves and asafetida.

Add 1 Tablespoon coriander powder (dhania), 1/2 Teaspoon garam masala or biriyani masala, 1/4 Teaspoon turmeric (Haldi) and 1/2 Teaspoon pepper to it and fry it in low flame.

Add the chopped vegetables and mix well.

Fry the vegetables until it becomes slightly watery. Then add the salt and little bit of chilli powder.[Please note, we have already added pepper, so make sure you add little bit of chilli powder, else kuruma will be very hot.]

Mix 1 Table spoon of wheat flour with milk. Make sure the wheat flour is completely dissolved.

Pour the mixture in the pressure cooker. Add little amount of water and let the vegetables cook on medium heat for about 7 to 8 minutes.

Place the vegetable korma in a serving dish and garnish with cilantro and cashews. Enjoy!

0

sarannya

18:57