Dhokar Dalna | bengali recipe | Wedding home cooking – datainflow
Palakspianch
Ingredients:
For Palak puri-
- Spinach (250 gm )
- Chopped green Chilies (2 pieces)
- Garlic Cloves (1 or 2 pieces)
- Water (750 ml) for balancing spinach
- Roundly chopped ginger (1/2 inch)
- Water (750 ml) for balancing spinach
- Water (750 ml) for ice bath
For Palak curry-
- Roundly cutted medium size onion (1 piece)
- Cumin seeds (1/2 teaspoon)
- Chopped garlic Cloves (4 or 5 pieces)
- chopped tomato (1 piece)
- Turmeric powder (1/4 teaspoon)
- Red chili powder (1/2 teaspoon)
- Garam Masala (1/4 teaspoon)
- Bay leaf (1 piece)
- A pinch of Asafoetida (Simply known as hing)
- Water (140 gm)
- Salt as needed
- Paneer or Cottage Cheese (250 gm)
- Dry Kasoori methi leaves or fenugreek leaves (1 teaspoon)
- Oil or unsalted butter (two tablespoon)
- Amul cream (2 tablespoon)
For Garnish-
- A few teaspoon of butter for topping the palak paneer
- lemon
- Ginger (1/2 inch)
Process:
Spinach Puri making:-
- Scour the spinach leaves (PALAK) very well in water.
- Boil 750 gm (3 cup) of water in a pan and 1/4 teaspoon salt in the water and continue.
- Add the spinach leaves in the hot water. Close with a lid and leave the spinach leaves to boil for 3 minutes.
- Then strain the spinach leaves.
- In a bowl add ice cold water in a bowl and immediately add the spinach leaves into the water. This method helps in preserving the green color of spinach leaves. allow this process for two minutes.
- Drain the ice cold water add the spinach in a blender with chopped ginger, garlic and green chilies.
- Keep spinach puri aside.
Palak Curry making:-
- Heat oil in a pan, Add the cumin and and let them splutter and then add the bay leaf.
- Add the finely chopped onion saute till the onion gets golden color
- Add the finely chopped garlic Saute till the raw aroma of garlic goes away.
- Add the tomatoes and stir saute them till they soften.
- Then add the turmeric powder, chili powder and asafoetida and stir very well and then add the palak puri.
- Add 1/3 cup of water and stir well.
- Simmer for 6-7 minutes or more till pthe palak is cooked. season with salt. The gravy will also thicken by now.
- Stir and add garam masala powder.
- Stir again and add the paneer cubes.
- Stir gently and stummer on a low flame till the paneer cubes become soft and succulent for about 2 minutes.
- Lastly add cream. stir again so that the cream gets incoroporated in the palak paneer gravy uniformly. switch off the flame.
- Stir and serve the palak paneer hot with some hot rotis.
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