पालक पनीर पुलाओ Palak Paneer Pulao पनीर के कोफ़्ते

2-4 minutes
2-4
Indian
पालक पनीर पुलाओ Palak Paneer Pulao पनीर के कोफ़्ते Recipe - Ranveer Brar

Ingredients

For Cooking Rice

Water, पानी

Salt to taste, नमक स्वादअनुसार

2-3 Green cardamom, हरी इलायची

1 tsp Ghee, घी

3 cups Sella Basmati rice soaked for 20 minutes,सेला बासमती चावल

 

For Blanching Spinach

1 litre water, पानी

Salt to taste, नमक स्वादअनुसार

2 bunch Spinach, पालक

Ice chilled water, बर्फ का ठंडा पानी

 

For Paneer Kofta

400 gms Paneer, crumble, पनीर

1 tsp Roasted cumin seeds, crushed, भुना जीरा

1 inch Ginger, finely chopped, अदरक

2 Green chilli, finely chopped, हरी मिर्च

1 tbsp Coriander leaves, chopped, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

1 tsp Ghee, घी

5-6 tbsp fresh Bread crumbs, ताजे ब्रेडक्रम्ब्स

Oil for frying, तेल तलने के लिए

8-10 Cashewnut, काजू

 

For Palak Paneer Pulav

1 tbsp Ghee, घी

½ tsp Cumin seeds, जीरा

2-3 Garlic cloves, chopped, लहसुन

1 medium Onion, chopped, प्याज

Prepared Spinach Paste, तैयार किया हुआ पालक का पेस्ट

¼ tsp Sugar, चीनी

Salt to taste, नमक स्वादअनुसार

1 tsp Ghee, घी

½ tsp Black peppercorns, crushed, काली मिर्च

3 cups Cooked Rice, पके हुए चावल

 

Little water, पानी

 

For Tadka

½ tbsp Ghee, घी

1 tsp Oil, तेल

2-3 Dry red chillies, broken into half, सूखी लाल मिर्च

¼ inch Ginger, chopped, अदरक

2 Green chilli, chopped, हरी मिर्च

2 medium Tomato, chopped, टमाटर

fried Cashew Nut, तले हुए काजू

Prepared Paneer Kofta, तैयार किया हुआ पनीर कोफ्ता

Salt to taste, नमक स्वादअनुसार

1 tsp Chaat masala, चाट मसाला

1 tsp degi red chilli powder, देगी लाल मिर्च पाउडर

Little water, पानी

2 tbsp Coriander leaves, chopped, धनिया पत्ता

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Cooking Rice

  • In a pot, add water for boiling, salt to taste, green cardamom, ghee and let it boil.
  • Once the water starts boiling. Add soaked sella basmati rice and let it cook on medium heat until 70% cooked.
  • Once done, strain the rice and keep aside for further use.

 

For Blanching Spinach

  • In the same pot. Add spinach leaves in boiling water and bring it to cook for 1 minute. Remove and dip it into ice cold water to stop further cooking. After cooling, strain the spinach and remove excess water.
  • Puree the blanched spinach with smooth consistency. Use a little amount of water or oil if required.
  • Keep the puree aside for further use.

 

For Paneer Kofta

  • In a bowl or parat, add paneer and crumble it well to a smooth texture.
  • Add slightly roasted cumin seeds, ginger, green chilli, coriander leaves, salt to taste and mix it well.
  • Add ghee, fresh bread crumb and mix everything well.
  • Divide the mixture into small marble-sized balls.
  • Heat oil in a kadai or deep pan and deep-fry the paneer kofta until golden in color.
  • Crisp from all the sides.Drain on absorbent paper and set aside.
  • In the same oil, fry the cashew nut light golden in color. Drain on absorbent paper and keep it aside for further use.

 

For Palak Paneer Pulav

  • In a deep non-stick pan, add ghee once it’s hot, add cumin seeds and let it splutter well.
  • Add garlic and saute until light brown in color.
  • Add onion and saute it well. Add prepared palak paste and saute it well on medium flame.
  • Add sugar, salt to taste, ghee, crushed black pepper saute it well till the raw smell of spinach goes away.
  • Add cooked sella basmati rice and toss everything well. Sprinkle some water, cover it with the lid and cook for some time.
  • Transfer the prepared tadka on the rice. Garnish with coriander sprig and serve hot.

 

For Tadka

  • In a non-stick pan, add ghee, oil. Once it’s hot add dry red chilli, ginger, green chilli saute it well.
  • Add tomato, fried cashew nut, prepared paneer kofta, salt to taste, chaat masala, degi red chilli powder and mix it well.
  • Sprinkle little water. Add coriander leaves and toss everything well.

 

 

 

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