Palak Paneer Sabji Recipes - Shahi Palak Paneer
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I always boiling palak very well and i never get the rich green color,then I came to Know palak should't over cook while watching Master chef India and try it, now everyone loves palak gravy at Home.
- Palak/Indian spinach 2 bunches
- Paneer cubes 1cup(150gm)
- Turmeric a pinch
- Coriander powder 1 tsp
- Milk 1/4 cup
- Oil/butter 3 tbsp
- Salt 1 tsp
- Cream 2-3 tbsp
- Lemon Juice 1 tbsp
To grind paste
- Onion 1 big
- Green chilies,seedless 5 –6
- Garlic 4-5 nos.
- Cinnamon 1/2 inch
- Cloves 2 nos.
- Pepper 2
- Cashew 3-4
- Dadiya dal(roasted chana dal) 1 tbsp
- Curry Leaves 4-5
Method - How To Make Palak Paneer Sabji
- Clean the spinach and remove the stem part from the leaf. (Tear off any thick stem part in the middle of the leaves too..)
- Blanch in salted boiling water for 1-2 minutes. Refresh in chilled water. Squeeze out excess water.
- Grind spinach into a fine paste .
- Heat 1/2 tbsp oil add clove,garlic,cinnamon stick roast for few second, add curry leaves,green chilli, onion,garlic, cashew and dadiya dal.
- Roast till onion turns light brown.make it cool and grind into fine paste.
- Mean while boil water with 1/4 tsp salt and add the paneer and switch off the gas and keep covered till use.
- Heat 2-3 tbsp oil add onion paste,saute till oil not seprate. Add coriander powder, turmeric,salt and mix well
- Add Palak puree ,Drain the paneer and add it to the paalak gravy. Add milk and mix carefully and bring to boil(hardly 1 min.).Mix well.
- Palak should't be over cook,otherwise it loose it's green color.
- In place of cream can use curd then avoid lemon juice.
- Can change palak paneer into palak bhurji. Just grate paneer and mix well in place of cubes.This best who does't like paneer.
- To make jain gravy avoid onion,garlic . Increase Cashew quantity,add poppy seed(1-2 tbsp)