Take 200 gm Fresh Palak leaves
Blanch Palak leaves by first placing it in Boiling Water for 5-6 seconds
And then shifting this Palak leaves into a bowl of ice-cold water.
#MeghnasMagicTip : This will stop the cooking process.
Once Palak leaves cool down
squeeze the water out & place the leaves in a mixer grinder.
Avoid taking water into mixie.
Add Coriander leaves in the mixer for churning.
#MeghnasMagicTip : Add 1/2 Lemon water to ensure leaves don't turn black
Add 2 green chilies.
You may add less or more chillies depending upon your taste.
Churn the mixer till you get puree.
Heat the pan at medium flame.
Add 2 spoon oil in the pan.
Add 1/2 tsp Jeera (Cumin Seeds)
Add finely chopped 3-4 cloves of garlic
Let it get little brown.
Add 1 Onion Puree (Puree to be made from 1 Onion)
Add salt per taste
Let it cook for till Onions get brown.
Add 1 tsp Garam Masala (Optional)
Now add the Palak Puree we had prepared earlier
Add 2 tbs water.
Cover the pan with a lid
Let it cook for 5 minutes.
Add 100 gm Paneer (cut in cubes)
Mix it well.
Cook it for 2 minutes.
Add 1 spoon of cooking cream, will give richness to the gravy.
Palak Paneer is ready.
Serve it in a serving bowl.
Topple with 1 spoon of cooking cream and
some shredded Paneer.
200 gm Spinach (Palak) 100 gm Coriander leaves 1/2 Lemon 2 Green chillies 2 Spoon Oil 1/2 tsp Jeera (Cumin Seeds) 3-4 cloves Garlic 1 Large Onion Puree 1 tsp Garam Masala (optional) 100 gm Paneer - cut in cubes 2 spoon Cooking Cream