PALAK PUNEER
PALAK(SPINACH) IS RICH IN IRON VITAMINS WHICH IS GOOD FOR HEALTH FOR SURE AND ALSO TASTES SUPER YUMMY....!!!!
LETS HAVE A LOOK AT THE RECIPE....
INGRIDIENTS:
1. PALAK LEAVES( SPINACH LEAVES)- 200 GM
2. PUNEER(COTTAGE CHEESE)- 200GM
3. ONION AND GARLIC PASTE- 2 TBSPN
4. CORIANDER POWDER- 1 TBSPN
5. CUMINN POWDER- 1 TBSPN
6. DRIED RED CHILLI- 2
7. GARAM MASALA(WHOLE)- DALCHINI(CINNAMON), LAUNG(CLOVES), TEJ PATTA(BAY LEAVES), CHOTI ELAICHI( CARDOMOM)
8. CHOPPED TOMATO- 1 BIG
9. SLITED GREEN CHILLI- 2
10.RED CHILLI POWDER-1/2 TBSPN
11. COLD WATER- FOR BLANCHING
12. GARAM MASALA POWDER- 1 TBSPN
13. GHEE- 1 TBSPN
14. SALT
15. OIL
METHOD:
1. YOUR FIRST TASK WOULD BE TO WASH THE PALAK LEAVES PROPERLY. DONOT CUT OUT THE STEM OF IT EXCEPT THE PORTION WHICH CONTAINS MUD...
2. NOW TAKE A DEEP BASE PAN AND BOIL SOME WATER, WHEN THE WATER IS ABOUT TO REACH THE BOILING POINT, DIP PALAK LEAVES INTO IT.. NOW WAIT FOR THE WATER TO HAVE BUBBLES BECAUSE IT IS ABOUT TO BOIL.. AT THIS POINT OF TIME TAKE OUT THE LEAVES AND DIP IT QUICKLY INTO COLD WATER.. THIS PROCESS IS BLANCHING WHICH HELPS IN RETAINING THE GREEN COLOUR OF THE PALAK LEAVES.
3. LET IT COOL AND THEN GRIND IT INTO SMOOTH PASTE BY ADDING LITTLE AMOUNT OF WATER IF NEEDED.
4. NOW TAKE A PAN, ADD OIL LET IT HEAT AND THEN ADD GARAM MASALA , DRIED RED CHILLI, BAY LEAVES. LET IT CRACKLE .
5. NOW ADD ONION AND GARLIC PASTE SAUTE FOR 30 SEC AND THEN ADD CHOPPED TOMATOES AND AGAIN SAUTE IT FOR 30 SEC ON HIGH FLAME AND THEN COVER IT WITH A COVER AND LET IT COOK FOR 1 MIN TO 2MIN ON LOW FLAME JUST TO SOFTEN THE TOMATOES.
6. WHEN TOMATO AND ONION PASTE IS COOKED PROPERLY ADD ALL THE DRY SPICES( CUMIN CORIANDER RED CHILLI POWDER) AND AGAIN COOK ON LOW FLAME BY COVERING IT WITH LID.
7. WHEN MASALA IS COOKED PROPERLY ADD PALAK PASTE IN IT AND MIX PROPERLY FIRST ON LOW FLAME. WHEN IT IS MIXED PROPERLY PUT THE FLAME ON HIGH AND BRING IT ONE BOIL.
THEN LOWER DOWN THE FLAME AND COVER IT WITH A LID AND LET IT COOK ON ITS OWN.
8. IN BETWEEN MIX IT TO ENSURE THAT THE PASTE DO NOT STICK ON THE PAN...CHECK THAT THE RAW SMELL OF THE PALAK GOES OFF OR ELSE IT WILL NIT TASTE GOOD. AFTER ABOUT 5 TO 6MIN OF COOKING ON LOW FLAME, INCREASE THE FALME ADD SOME WATER AND COOK IT SO THAT THE RAW SMELL GOES.
9. NOW WHEN THE RAW SMELL IS GONE ADD SOME MORE WATER AND MIX. THEN ADD THE PUNEER CUBES IN IT AND MIX IT AND LET IT COOK ON HIGH FLAME.
10. WHEN YOUR DESIRED CONSISTENCY IS REACHED ADD SALT, GHEE AND GARAM MASALA POWDER AND GIVE IT A PROPER MIX...
11. SWITCH OFF THE FLAME, COVER IT WITH A LID AND GIVE IT STANDING TIME OF 2 MIN.
SERVE HOT WITH PARANTHA OR ROTI..........
