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Before you jump to Palak Paneer recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Massive Benefits To Improve Your Health.
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In conclusion, I guess an apple a day definitely can keep the doctor away and now you recognize why. Something you should understand is that we only mentioned a handful of the benefits of eating apples. All of the benefits would take us too much time to include in this write-up, but the information is out there. When you go shopping again, be sure to purchase quite a few apples, their in the produce department. It can definitely help your health for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to palak paneer recipe. You can have palak paneer using 18 ingredients and 22 steps. Here is how you achieve it.
The ingredients needed to cook Palak Paneer:
- Take 500 gms Palak
- Provide 50 gms Dhaniya Leaves
- Use 200-300 gms Paneer
- Use 1 Onion
- Take 1 Tomato
- Provide 2-3 Green Chillies
- Take 3-4 Garlic Cloves
- Provide 1 Inch Ginger
- Prepare 3 Table Spoon Oil
- Take 2 Tea Spoon Jeera
- Provide 3 Table Spoon Dahi
- Take Spices
- Take 1 Tea Spoon Salt
- Prepare 1/2 Tea Spoon Haldi Powder
- Use 3 Tea Spoon Dhaniya Powder
- You need 1 Table Spoon Atta
- Take 1 Tea Spoon Laal Mirch Powder
- You need 1 Tea Spoon Garam Masala
Instructions to make Palak Paneer:
- Chop Palak, Dhaniya Leaves, Tomato, Onion, Ginger, Garlic, Green Chillies roughly.
- Stir Dahi properly so that it doesn’t get burned while cooking & remember to use dahi only to cut the bitter taste of Palak & don’t use sugar.
- Now take a Big Pot, add 1 Litre in it & keep the gas on medium flame.
- When water starts boiling, add roughly chopped Palak leaves in it & cook them for 3-4 minutes.
- Now 1 minute before taking them out, add chopped dhaniya leaves in it & cook them for 1 minute.
- After 1 minute, turn off the gas & take them out in a plate & immediately wash them with cold water so that their cooking gets stopped & their colour doesn’t change more.
- Now let them cool down before grinding them.
- Meanwhile, take a kadhai, add 3 Table Spoon Oil or 30gms Butter in it & keep the gas on medium flame.
- When oil or butter gets heated, add 2 Teaspoon Jeera in it & let them sizzle.
- When Jeera starts sizzling, add roughly chopped Onion, Ginger, Garlic, Green chillies in it & cook them till they become translucent or soft.
- After 3-4 minutes, when they become soft, add roughly chopped tomato in it with 1 Teaspoon Salt so that they start releasing oil quickly & become soft.
- After 5-6 minutes, when oil is completely released &they become into paste, turn off the gas & take them out in a bowl & let them cool down.
- Cut Paneer in cubes or whatever shape you want & keep them at room temperature of 30 minutes.
- After some time when they cool down properly, grind boiled palak & dhaniya leaves & onion tomato mixture together finely into gravy in a mixer grinder.
- Now take same kadhai, add 2 Table Spoon Oil in it & keep the gas on medium flame.
- When oil gets heated up, add spices mix & 10gms butter in it & roast them for 1-2 minutes.
- After 1-2 minutes, add finely grinded Palak gravy paste in it with some water, mix them properly & let them boil.
- When first boil comes up, lower the flame, add 3 Table Spoon Dahi in it & start stirring them immediately so that it doesn’t get burned.
- Then add paneer cubes in it & mix them properly.
- Now cover the lid & let them cook for 3 minutes.
- After 3 minutes, open the lid & add 1 Teaspoon Garam Masala in it & mix it properly.
- Your Palak Paneer is ready to be served.
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