So that you might be making ready Creamy Palak paneer recipes for your family but this tips may be useful.
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Before you jump to Creamy Palak paneer recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already know that the body needs the heart to be healthy. Think about this: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that exercising regularly and following a healthy lifestyle both factor greatly into the overall health of your heart. Do you know, however, that several specific foods are great for making your heart be healthier? Keep reading to discover which foods are beneficial for your heart.
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There are dozens (if not more) of foods you will find that that are good for your body. To be sure, the foods listed in this article can help your body in all sorts of ways. The foods mentioned are particularly good for the heart, though. Try to start incorporating these healthy foods in your diet every day. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to creamy palak paneer recipe. You can cook creamy palak paneer using 24 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Creamy Palak paneer:
- Provide 100 gm spinach leaves
- Prepare 1 cup coriander leaves
- Provide 200 gm paneer cubes
- Use 1/2 cup scrambled paneer
- You need 2 green chillies
- Take 1 tbsp oil
- Get 2 tbsp butter
- Prepare 1 tsp cumin seeds
- Prepare 1 tsp Ginger paste
- Prepare 1 medium size onion paste
- Prepare 1 medium size tomato puree
- Provide 1/4 tsp garam masala powder
- Use 1/2 tsp Red chili powder
- Take 1/2 tsp coriander powder
- You need 1/2 tsp cumin powder
- Provide 2 tbsp fresh cream
- Get 1 bay leaf
- Take 1 tbsp dry roasted kasuri methi (Fenugreek leaves)
- Prepare 1 inch cinnamon sticks
- Provide 3 cloves
- Provide 1 dry red chili
- Take 1 tsp lemon juice
- Take Pinch asafoetida
- Take to taste Salt
Instructions to make Creamy Palak paneer:
- In a pot blanch spinach leaves in boiling water for 2-3 minutes. Remove it and transfer into ice- cold water.
- Squeeze out excess water.grind into a fine Puree along with green chillies and coriander leaves.
- Heat 2tbsp oil or butter in a pan and add paneer cubes and shallow fry till they turn golden brown.Remove it and transfer immediately in a bowl of cold water. (This helps in keeping the paneer soft)
- Now heat a pan with 1tbsp oil and 2tbsp butter, add bay leaf, cumin seeds, asafoetida. Stir fry for a minute.
- Now add onion paste, ginger paste. Fry them until it turns golden brown on medium flame.
- Now add tomato puree, turmeric powder,red chili powder, cumin powder, coriander powder and mix well. At this stage add 1/2 tsp dry roasted kasuri methi.stair and cook well on medium flame.
- Add the Palak - coriander leaves Puree and fry for 3-4 minutes on medium flame till the oil separate.
- Now add about 1cup of hot water to get the desired consistency of the gravy.
- When the gravy is cooked then add the fresh cream in it. reduce the flame medium to low. And let it come to boil.
- When the gravy comes to boil add paneer cubes and scrambled paneer and mix it well with 1tsp lemon juice. cook for 3-4 minutes.
- Finally add 1tbsp butter,1/2tsp dry roasted kasuri methi garam masala powder. mix well.turn off the flame.
- Drizzling with fresh cream, scrambled paneer on top & Serve hot with rumali roti,naan or paratha.
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