Palak Paneer
You will need ..
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1 bundle (approx. 400gm) paalak
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100 gm fresh paneer (preferably homemade)
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2 medium sized onions-grated.
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2 medium sized tomatoes-grated.
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1 tsp dhania powder
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Pinch of haldi
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Salt to taste
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1 tbsp oil
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½ tsp ginger-garlic paste.
How to make Palak Paneer
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Clean thoroughly paalak leaves and boil with ½ cup water for 5 minutes till tender. Puree in a blender.
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Heat the oil in a kadhai. Add ginger-garlic paste and bhuno for 1 minute.
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Add grated onion and bhuno for 5-6 minutes till it turns golden.
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Add 1 tsp dhania powder, salt and a pinch of haldi.
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Add the grated tomato and mix well. Cook for 2 minutes.
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Add paalak puree and cook on low flame for 4-5 minutes.
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Mash the paneer till it crumbles and add to the gravy. Add a dollop of butter and serve with roti.
Tip:
Any remaining subzi can be used for kneading the dough to make palak parantha.
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