Lehsuni Palak Paneer होटल जैसा लहसुनि पालक पनीर घर पर Lasooni Palak Saag

Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this...

35-40 minutes
2-4
Indian
Lehsuni Palak Paneer होटल जैसा लहसुनि पालक पनीर घर पर Lasooni Palak Saag Recipe - Ranveer Brar

Ingredients

For Blanching Spinach

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

½ tsp Baking soda, बेकिंग सोडा

2 large bunch Spinach, roughly chopped, पालक

¼ cup fresh Green garlic, chopped, ताजा हरा लहसुन

1 no. Green chili (less spicy & broken into half) हरी मिर्च

 

For Lasooni Palak Paneer

2 tbsp Oil, तेल

2 no. dry Red chillies, सूखी लाल मिर्च

2 tsp Cumin seeds, जीरा

5-6 no. Garlic cloves, sliced, लहसुन

Prepared Spinach Paste, तयार किया हुआ पालक का पेस्ट

1 tsp Ghee, घी

Salt to taste, नमक स्वादअनुसार

A pinch of sugar, चीनी

½ cup Water, पानी

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

½ cup Water, पानी

¼ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

1 ½ tsp Prepared Masala, तयार किया हुआ मसाला

Fried paneer, तला हुआ पनीर

1 large Tomato, diced, टमाटर

 

For Shallow Frying Paneer

Oil for frying, तेल तलने के लिए

500 gms Paneer, medium cube, पनीर

 

For Soaking Paneer

Water as required, पानी

Fried paneer, तला हुआ पनीर

 

For Masala

½ tbsp Coriander seeds, धनिये के बीज

1 heaped tbsp Black peppercorns, काली मिर्च के दाने

2 tsp Cumin seeds, जीरा

Salt to taste, नमक स्वादअनुसार

 

For Tadka

1 tbsp Oil, तेल

1 no. dry Red chili, सूखी लाल मिर्च

4-5 no. Garlic cloves, finely chopped, लहसुन

 

Other Ingredients

Ice water, बर्फ का पानी

 

For Garnish

Fresh cream, ताज़ा मलाई

Prepared tadka, तयार किया हुआ तड़का

Coriander sprig, धनिया पत्ता

Process

For Blanching Spinach

  • In a sauce pot, add water, salt to taste, baking soda, once it’s roaring boiled, add spinach, fresh green garlic, green chili and boil it for a minute.
  • Transfer it to the iced water and leave it aside to cool down for a minute.
  • Strain and squeeze out the excess water, transfer it to a mixer grinder jar and grind it smoothly.
  • Keep it aside for further use.

 

For Lasooni Palak Paneer

  • In a kadai, add oil, once it’s hot, add dry red chillies, cumin seeds and let it splutter.
  • Add garlic and saute it for a minute until golden in color.
  • Add prepared spinach paste, ghee, salt to taste, a pinch of sugar and saute it well.
  • Add water, tender coriander stems, water to adjust the consistency and cook it for 2-3 minutes one medium flame.
  • Add water, salt to taste, prepared masala, fried paneer, tomato and let it simmer for a while.
  • Transfer it to the serving bowl, garnish it with fresh cream, prepared tadka and coriander sprig.
  • Serve hot with roti or naan.

 

For Shallow Frying Paneer

  • In a pan, add oil, once it’s hot, add paneer and fry until golden brown on both the sides.
  • Transfer it to a tray and keep it aside for further use.

 

For Soaking Paneer

  • In a bowl, water as required, fried paneer and leave it aside for 10-15 minutes.
  • Keep it aside for further use.

For Masala

  • In a pan, add coriander seeds, black peppercorns, cumin seeds, salt to taste and dry roast it for a minute.
  • Transfer it to a mortar pestle and grind it coarsely.
  • Keep it aside for further use.

 

For Tadka

  • In a small pan, add oil, once it’s hot, add dry red chili, garlic and saute it well.
  • Keep it aside for further use.

 

 

 

 

 

 

 

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