Palk panir | punjabi palk panir

punjabi palk panir

Fixings:

1 expansive bundle or 4 mugs hacked Spinach (Palak)

1/2 glass Paneer (cubed into 1/2-inch pieces)

4-5 cloves squashed Garlic

1/2 inch Ginger, finely slashed

1-2 little Green Chillies, seeded and slashed

1 expansive Onion, finely slashed

3 tablespoons Fresh Cream


1/4 teaspoon Garam Masala (discretionary)

1 teaspoon Lemon Juice

1 teaspoon Kasuri Methi (Dry Fenugreek Leaves)

1/3 glass + 1/4 container Water

2 tablespoons + for profound singing Oil or Ghee

Salt 

Directions

1-Clean and wash spinach in water to evacuate any dirt or contamination's. Whiten the spinach by bubbling it in salted water for 2 minutes.

2-Drain it utilizing huge punctured spoon or strainer.

3-Immediately move emptied spinach into frosty water for a moment.

4-Drain water and mix whitened spinach with ginger, green chillies and 1/4 glass water utilizing blender and make a puree.

5-Heat oil or ghee in container. Profound sear paneer solid shapes over medium high temperature until they turn light tan. Exchange them to a plate and keep aside. You can expel overabundance ghee or oil from it by setting them on retentive kitchen paper napkin.

6-Heat 2 tablespoons oil or ghee in an alternate medium size container, include finely cleaved onion and saute on low hotness until it turns light tan or translucent. Include pulverized garlic and saute for 20-25 seconds.

7-Add spinach puree, garam masala and salt; Stir and cook for couple of minutes.

8-Add 1/3 mug water; blend well and bring it to bubble over low hotness. Blend sometimes in the middle.

9-When sauce begins to bubble, include seared paneer shapes and cook for 3-4 minutes.

10-Add lemon juice, kasuri methi and blend well. Turn off the high temperature and blend milk cream.

11-Transfer it to serving vessel. Serve hot with tandoori roti, plain paratha or spread naan.