Any Paneer lover here?
Presenting Palak Paneer….
Recipe for Palak infused Palak Paneer –
Palak leaves – 4 cups ( Remove stems and retain the leaves)
Milk – 1/2 litre
Lemon Juice – 1 tbsp
Tomato – 1
Garlic pods – 8
Ginger – 1” piece
Green Chilly – 1
Whole Red chilly – 1
Zeera – 1 tsp
Hing – a pinch
Roasted zeera and dhania powder – 1 tsp
Malai – 1 tsp
Fresh Chopped Coriander leaves – 1 tbsp
Mustard oil – 4 tbsp
Wash and boil 4 cups of palak. Blanch them. That means put them in hot boiling water, then after 3 minutes remove them from hot water and put in cold water. So that the palak leaves retain their green colour. Then in the residue water in which palak were boiled, mix 1/2 litre milk and boil for some time.Then add lemon juice and continue to boil till milk is curdled. Then strain the water, separate the chena. Then put the chena in a muslin cloth and tie tightly. Put that under some weight for one hour or over night. Then remove from cloth and cut the chena to required shape.Now you get the palak infused paneer.(You can omit this step and use ready made paneer)
Now for the Palak Paneer- Take the blanched palak , one tomato, 8 whole garlic pods, 1” ginger, 1 green chilly in a mixer. Grind them without adding any water. Then in a pan, put 4 tbsp mustard oil. After the oil heats up, add 1 tsp zeera, one pinch hing,one whole red chilly. After they stop crackling add the puree of palak into it. Keep stirring in slow heat.After oil appears above the gravy, add the paneer pieces. Keep stirring slowly. Then add roasted powder of zeera and dhania.
You can put 1 tsp malai and chopped coriander leaves to finish off the dish.
Now enjoy this healthy simple dish with roti or rice.