Serves 1
Directions
- 1Add water to a Kadhai.
- 2Add sugar to the water and boil it.
- 3In a bowl, add water and ice cubes for the chill water.
- 4Add palak to the boiling water, including hari mirch and cook for 2-3 minutes.
- 5Once the palak is cooked, take them out and add them to the ice water for a chill.
- 6Add palak to a mixer jar, without water. Crush it. Take two spoons of crushed palak out.
- 7Add ice cubes to the rest of the palak, and grind it to a smooth paste.
- 8In a pan, add mustard oil and let it heat up.
- 9Add Paneer to the mustard oil, and stir it for 15-20 seconds without frying it, then take the paneer out.
- 10To the same pan, add jeera, garlic and stir for about one minute.
- 11Add pyaaz and salt. Cook for about 2 minutes.
- 12Add red chilli powder, coriander powder, and besan. Mix it and cook for 2 more minutes.
- 13Add crushed palak to the pan and cook it for 2-3 minutes at high flame.
- 14Add the smooth palak paste to the pan, and mix it well. Cover with the half dhakkan and cook for 3-4 minutes.
- 15Add kasoori methi, garam masala and malai. Mix everything well.
- 16Add dudh to the mix for texture purposes and stir it.
- 17Add paneer to the pan and stir it for a minute.
- 18In a small bowl, add ghee, jeera and garlic. Fry it for a bit, then add red chilli powder to the top and mix it.
- 19Pour the tarka over the sabzi.
Ingredients
- 350 g palak
- 2 hari mirch
- 1 liter water
- 0.5 tsp sugar
- ice cube
- 2 tbsp mustard oil
- 0.5 tsp jeera
- 10 cloves garlic
- 1 pyaaz
- to taste salt
- 0.5 tsp red chilli powder
- 1 tsp coriander powder
- 2 tsp besan
- 1 tsp kasoori methi
- 0.5 tsp garam masala
- 2 tbsp malai
- 2 katori water
- 2 katori milk
- 1 tsp ghee
- 0.5 tsp jeera
- 3 cloves garlic
- 1 pinch lal mirch powder
- 200 g paneer
Tips
- Do not use more red chilli powder, if you want it more spicy, add more hari mirch instead.
- If you don't want to use dudh, use pani instead.
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