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Full written recipe for Lasooni Palak Paneer
Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves:5-6 people
Ingredients:
Spinach Puree
SPINACH | पालक 250 GRAMS (WASHED & CLEANED)
SALT | नमक A PINCH
MINT | पुदीना 12-15 LEAVES
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 1 INCH
WATER | पानी AS REQUIRED
Paneer frying
OIL | तेल 2-3 TBSP
PANEER | पनीर 500 GRAMS (CUBED)
Final Cooking
OIL | तेल 2 TBSP
GARLIC | लेहसुन 18-20 CLOVES (HALVED)
GHEE | घी 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
GARLIC | लेहसुन 1 TBSP (ROUGHLY CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 2 NOS. (CHOPPED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
NUTMEG | जयफल A PINCH (GRATED)
LEMON JUICE | नींबू का रस OF 1/2 LEMON
Tempering
GHEE | घी 1-2 TBSP
GARLIC | लेहसुन 1-2 TBSP (ROUGHLY CHOPPED)
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 1 NO.
ASAFOETIDA | हींग A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
Method:
Wash & clean the spinach bunch well then set a dep pan with water over high flame & bring it to a roaring boil.
Once the water comes to a roaring boil, add a pinch of salt then add the spinach leaves & keep them submerged in the boiling water for 10-15 seconds then immediately transfer them into a bowl of ice-cold water.
After the spinach cools down completely, take it out from the bowl & squeeze it gently in your hands to remove excess water, then add all the spinach into a mixer grinder jar along with mint, fresh coriander, green chilli, ginger, water & grind it into a fine paste, your spinach puree is ready.
To fry paneer, add oil into a hot pan set over high flame & let the oil get hot.
Further add the cubed pieces of paneer & shallow fry the paneer until light golden brown from one side then flip them & fry them similarly on the other side as well.
Once fried, transfer the fried paneer pieces into a separate bowl & set it aside until you make the gravy.
To fry the garlic, set a kadhai over high flame & add oil once it gets hot.
Further add the halved garlic cloves & fry them over medium flame until they turn light golden brown then strain them using a sieve, your fried garlic is ready & make sure you reserve the oil to use it while making the gravy.
Set the same kadhai over the flame & add the garlic oil along with ghee.
Further add all the whole spices & onion, stir well & cook over medium high flame until the onions turn golden brown.
Add the roughly chopped garlic once the onions turn golden brown, stir & cook the garlic for 1-2 minutes.
Further lower the flame & add all the powdered spices, stir once & immediately add a splash of hot water & increase the flame to high & cook the spices for 1-2 minutes.
Further add the tomatoes, salt & cook until the tomatoes get mushy & the oil gets separated, if it gets too dry then add a splash of hot water & continue to cook it further.
Once the tomatoes have cooked & the oil is released, lower the flame & add in the spinach puree, stir well & now cook the puree for 8-10 minutes over medium flame.
Further add the fried garlic & fresh cream, stir well & then add the fried paneer along with grated nutmeg & lemon juice, stir well & cook briefly.
To make the tempering for lasooni palak paneer, set a small pan over high heat & once it gets hot, add the ghee.
Once the ghee gets hot, add the roughly chopped garlic & fry it until it gets slightly light golden brown, then add in the kashmiri red chilli, asafoetida & kashmiri red chilli powder & immediately pour the tadka over the lasooni palak paneer.
Your lasooni palak paneer is ready, serve it with tandoori roti/ laccha paratha / naan.
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Intro 0:00
Spinach Puree 0:55
Paneer Frying 2:48
Garlic Frying 3:31
Final Cooking 3:57
Plating 6:35
Outro 8:04
