Palak Paneer Pulao पालक पनीर पुलाओ पनीर के कोफ़्ते

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.