पालक पनीर ऐसे बनायेंगे तो सब तारीफ करेंगे।Bhuna Palak Paneer Recipe। Dhaba style palak paneer

पालक पनीर ऐसे बनायेंगे तो सब तारीफ करेंगे।Bhuna Palak Paneer Recipe। Dhaba style palak paneer


INGREDIENTS TO MAKE THE RECIPE:

1 tsp Sugar
350 Gms Palak
3 Gree chillies
Coriander Stems (some)
1 tsp Oil (for Grinding Palak)

For Masala
2 Laddle Mustard Oil
1 Inch Ginger
5 - 6 big Garlic Cloves
2 Onion
3 Tomatoes
1 tsp Jeera
2 Tej patta
1/2 tsp Haldi Powder
1 tsp Red Chilli Powder
2 tsp Coriander Powder
1.5 Salt
4 Tbsp Curd
1 tsp Garam Masala
1 tsp Kasuri Methi
1 Tbsp Atta
Coriander Leaves
2 Tbsp Malai
400 Gms Paneer

For Tadka
2 tsp Desi ghee
4 Garlic Cloves (chopped)
2 dried Red Chillies
1/2 tsp Kashmiri Red Chilli Powder


Method:
Wash & clean the spinach bunch well then set a dep pan with water over high flame & bring it to a roaring boil.
Once the water comes to a roaring boil, add a pinch of salt then add the spinach leaves & keep them submerged in the boiling water for 10-15 seconds then immediately transfer them into a bowl of ice-cold water.
After the spinach cools down completely, take it out from the bowl & squeeze it gently in your hands to remove excess water, then add all the spinach into a mixer grinder jar along with mint, fresh coriander, green chilli, ginger, water & grind it into a fine paste, your spinach puree is ready.
To fry paneer, add oil into a hot pan set over high flame & let the oil get hot.
Further add the cubed pieces of paneer & shallow fry the paneer until light golden brown from one side then flip them & fry them similarly on the other side as well.
Once fried, transfer the fried paneer pieces into a separate bowl & set it aside until you make the gravy.
To fry the garlic, set a kadhai over high flame & add oil once it gets hot.
Further add the halved garlic cloves & fry them over medium flame until they turn light golden brown then strain them using a sieve, your fried garlic is ready & make sure you reserve the oil to use it while making the gravy.
Set the same kadhai over the flame & add the garlic oil along with ghee.
Further add all the whole spices & onion, stir well & cook over medium high flame until the onions turn golden brown.
Add the roughly chopped garlic once the onions turn golden brown, stir & cook the garlic for 1-2 minutes.
Further lower the flame & add all the powdered spices, stir once & immediately add a splash of hot water & increase the flame to high & cook the spices for 1-2 minutes.
Further add the tomatoes, salt & cook until the tomatoes get mushy & the oil gets separated, if it gets too dry then add a splash of hot water & continue to cook it further.
Once the tomatoes have cooked & the oil is released, lower the flame & add in the spinach puree, stir well & now cook the puree for 8-10 minutes over medium flame.
Further add the fried garlic & fresh cream, stir well & then add the fried paneer along with grated nutmeg & lemon juice, stir well & cook briefly.
To make the tempering for lasooni palak paneer, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot, add the roughly chopped garlic & fry it until it gets slightly light golden brown, then add in the kashmiri red chilli, asafoetida & kashmiri red chilli powder & immediately pour the tadka over the lasooni palak paneer.
Your lasooni palak paneer is ready, serve it with tandoori roti/ laccha paratha / naan



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