Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer is a Punjabi main course recipe, fried paneer(cottage cheese ) cubes are simmered in gravy made from onion tomatoes and pureed spinach.
Palak paneer goes well with rice as well as roti, to enhance its taste soya methi leaves are used in winter and in summer kasoori methi is used.
Adding cream is optional, in my day2day cooking I don’t use cream in it but if cooking for guests or on certain occasions cream is added. In this recipe I used soft spinach leaves small in size also known as desi palak.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

Spinach or palak leaves-300gms
Paneer or cottage cheese-200gms
Onion-1 big
Tomatoes-4
Soya methi leaves- 1/2cup
Red chilli powder-1/2 teaspoon
Ginger-1 “ piece
Garlic-6-8pods(crushed)
Coriander powder-1tablespoon
Garam masala powder-1/4 teaspoon
Turmuric powder-1/4 teaspoon
Salt – to taste
Oil- 2 tablespoon for gravy+extra for deep frying paneer

Method:

1. Roughly chop onions
2. Chop tomatoes and green chillies, grate ginger.
3. Clean and wash palak and soya methi leaves
4. Cut paneer in cubes and deep fry them
   
5. Heat 2 tablespoon of oil in a pressure cooker, roast onions in it till golden brown in color, add crushed garlic roast for a minute , add redchilli powder, tomatoes, green chillies and ginger mix well.
6. Add turmeric coriander powder and salt to it.
   
7. Add washed greens mix well cook on high flame for 2-3 minutes, add 1 tablespoon of water ot it, cover the lid and let is cook for 3 whistles. Let it cool.
8. Open the lid of pressure cooker with the help of hand blender blend it to smooth puree.( if not using hand blender you have to grind it till smooth paste.)
9. Add the fried paneer cubes to it, mix gently, simmer the flame and let it cook for 5 minutes with lid covered(don’t lock the lid simply place over it)
   
10. Finally sprinkle garam masala powder over it, palak paneer is ready to serve.

Notes:
soya and methi leaves add flavor to this dish.
You can also add raw paneer cubes without frying them.

Tags:palak paneer recipe,punjabi palak paneer,how to make palak paneer,step by step instructions of making palak paneer,quick and easy palak paneer recipe ,spinach recipes,paneer+recipes,punjabi recipes,

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Rajma Urad Dal Recipe

Rajma Urad Dal
By Sandhya Khattri
Prep Time: 8 hours
Cook time: 40 minutes
Serves: 4 servings
Rajma urad Dal is a protein rich recipe, perfect combination of kidney beans and urad dal, flavoured with butter and kasoori methi, goes well with rice as well as rotis. My favorite Sunday Lunch. In this recipe I have used the small variety of Rajma as it cooks quickly and taste good too instead of whole urad dal I have used green urad dal with skin. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
Rajma or kidney beans- 1 cup
Green urad dal-2 tablespoon
Onion-1 big chopped
Salt –to taste
Ginger-1 teaspoon grated
Green chillies-4
Garlic-15-20 pods (crushed)
Kasoori methi- 1 teaspoon
Red chilli powder- 1 teaspoon
Turmeric powder- ½ teaspoon
Tomatoes-4
Butter-1 tablespoon
Oil- ½ tablespoon
garam masala powder-1/2 teaspoon

Instructions:
wash and soak rajma and urad dal in plenty of water overnight.
Next day change the water, pressure cook dals with salt, green chillies , turmeric , chopped tomatoes and grated ginger till soft, approx 20-25 minutes( first 3-4 whistles on high flame and then adjust the flame to medium to low.
Mash dal with churner.

Mix butter to it.
Again boil the dal on high flame.Heat oil in a tadka pan or kadhai, add chopped onions roast them till golden brown in color, add garlic to it as it cooks and pinkish in color add red chillipowder to it.
Add tadka to boiling dal mix well, add garam masala powder and kasoori methi.
Notes: You can substitute butter with cream it tastes good too.
After preparing as time goes on this dal thickens , and it taste enhances with course of time, hence adjust the consistency accordingly and try to prepare before 2 hours of serving for better taste.

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