Palak Paneer recipe in hindi/cottage cheese in spinach gravy/पालक पनीर by roshniscuisine

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Palak Paneer recipe in hindi/cottage cheese in spinach gravy/पालक पनीर by roshniscuisine

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Watch this yummy n restaurant style palak paneer with a tip to store leafy vegetables fresh for longer period…
Palak Paneer recipe in hindi/cottage cheese in spinach gravy/पालक पनीर by roshniscuisine

Hello frndz…thoday we prepare the famous north indian recipe palak paneer…you know friendz whenever palak is there palak paneer is on top list in my husband demand…

It is so simple and easy to prepare….n healthy also

You can view the video recipe here

https://www.youtube.com/watch?v=gyBeNQPWSdg

Table of Contents for important points

1:00 how to store leafy vegetable for longer days
2:30 how to retain the green colour of palak
4:07 how to make the palak gravy in restaurant style

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Now coming to the recipe detail

Preparation Time 15 min
Cooking Time 15-20 min
Serving Persons 4-6

Ingredients

500 gm palak
200 gm paneer cubes
2 green chilis
4 cups cold water
1 tsp cumin seeds
a pinch of asafoetida
1 big onion chopped
1 tsp corainder powder
1/2 tsp cumin powder
1/4 tsp garammasala
1/4 tsp turmeric powder
1/2 cup malai or cream
2 tsp oil
Salt to taste

For Garnishing

Ginger Strips store in bowl of cold water

Procedure

Boil water and blanch the palak(spinach) leaves for 3 to 4 min .

Then immediately remove the palak leaves from it and put inside cold water to retain the colour.

Make it cool down and grind this to a smooth puree with some green chilis.

Heat oil,when it is hot add the cumin seeds to it.

When it start crackle add chopped onion to this.

Add a pinch of salt to get the onion cook faster.

Add ginger-garlic paste and sauté for 1 min.

Now add all spices to this and mix well.

Meanwhile take the malai or cream and grind to a smooth puree.

Add the palak puree to this and mix well.

Saute for 2 min and to this add the malai paste.

Now the time to add the paneer cubes, and cook this for maximum 1 to 2 min.

Garnish with ginger strips and serve hot with roti or chapathi…

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Notes:

Immidiately put the blanched spinach(palak) leaves inside colour water to retain the colour.

You can add little lemon juice to this…to enhance the flavor.

Cook the paneer for 1 to 2 min,otherwise it will be harder.

I have kept the ginger strips in cold water to retain its shape and more crunchy.

I have used homemade malai and paneer…you can use storebought also.

To keep the spinach or other leafy vegetable fresh for longer period,just remove the leaves from stalk as much as possible.

Then take a normal tiffin box,keep 2 to 3 tissue papers inside the box and keep the leaves and on these again place 2 to 3 more tissue papers and cover the lid.

In this way moisture will be absorbed  by tissue paper and leaves remain fresh.

Same procedure can be followed to keep green chili,sprouts,curry leaves etc.

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https://www.facebook.com/roshniscuisine/

 

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