Recipe for Palak Paneer !!

Ingredients:

Paalak

One small sized Onion Paste

Fresh Paneer Cubes (Cottage Cheese)

One small sized Tomato Paste

Ginger, Garlic and Green chili paste

Dal chini (Cinamon), Laung (Clove)and Elaichi (Cardamom) ( For Powder)

Ghee

Turmeric Powder

Pinch of garam masala

Half tbsp lemon juice

Sugar

Coriander Powder

Fresh Cream

Salt

Tej patta ( Indian baby leaf)

Jeera (Cumin seeds)

Boiled Corn

Dry red chili

Preparations:

Step 1

First wash paalak leaves properly

Step 2

Put the washed paalak in pressure cooker, Add half cup water, Pinch of haldi and salt as per taste..

Let it cook for 10 minutes

After 5 whistle turn off the stove

Step 3

Fry paneer cubes in butter until it gets golden brown in colour

Step 4

Grind Dal chini, Laung and elaichi in mixer grinder as shown in the picture below

Step 5

Take a Kadhaai, add ghee or oil in it and fry tej patta, jeera and dry red chili in it as shown in the picture below

Step 6

When cumin seeds starts to crackle add onion paste and ginger, Garlic, green chili paste in it along with half tbsp of garam masala and coriander powder and fry until the colour becomes golden brown.

Step 7

When masala turns golden brown add tomato puree and elaichi, laung, dalchini powder in it along with a pinch of turmeric powder

Step 8

Then add half small bowl of fresh cream in the masala mixture as shown in the picture below

Step 9

Till the mixture gets cooked,

On the other hand take out the cooked paalak in a container and churn the leaves using electric blender until it becomes smooth in texture

Step 10

Now add the blended paalak to the masala in the Kadai

Step 11

Add red chili powder and half tbsp of lemon juice in it along with half tbsp sugar

Step 12

After cooking for 5 minutes add half cup of water and boiled corn in the Paalak and cook for two more minutes

Step 13

Now add the fried paneer in it

Step 14

Keep the flame high for two minutes and then turn off the stove.

Paalak Paneer is ready.

Garnish with Corn or Butter and serve hot with Chapati.