Lehsuni palak Paneer

Lehsuni palak paneer
As we all know that palak is rich in iron and its very beneficial for health but some people don't like to eat palak but this palak paneer is very flavorful and the creamy texture of the palak gravy is totally yum!
I have added a double tadka to add a catchy fragrance in this dish as the flavor of garlic and pure desi ghee has created a wonder.
You can make this palak paneer specially for your dinner parties at home as this dish comes under a royal party food.So you can make this for your guests to make them happy and satisfied from their stomach and heart too as we Indians believe in good quality and tasty food. 

As you must have noticed that i have served this lehsuni palak paneer with jeera rice but you can also serve it with simple roti or tandoori rotis too.I have added very less water in this dish,to make it more creamy i have added milk and malai in it,as Punjabi food without ghee and malai is incomplete.This paneer is mild spicy but little tangy,you can make it more spicy by adding more red chili powder according to your taste buds.But according to my recipe its less spicy and full of balanced flavor.So here goes the creamy and flavored recipe of Lehsuni palak Paneer-

 

 Ingredients-

1. Palak (spinach)-1/2 kg
2. Paneer (100 grams)(cut it in your desired shape)
3. Onions 2 medium sized(thinly sliced)
4. Tomatoes 3 to 4 (finely chopped)
5. Garlic cloves 5 to 7(finely chopped)
6. Ginger 1 small piece(grated)(1 tsp)
7. Green chilies 3 to 4 (finely chopped)
8. Salt as per taste
9. Cumin seeds - 1tsp
10. Red chili powder - 1 1/2 tsp
11. Coriander powder -1 1/2 tsp 
12. Dry mango powder - 2 tsp
13. Sugar - 1/2 tsp
14. Turmeric powder - 1/2 tsp
15. Fresh malai - 2 tbsp
16. Milk - 1 cup

For extra tadka

1. Red dry chilies-3 to 4
2. Cumin seeds- 1/2 tsp
3. Garlic grated - 4 to 5 cloves
4. Desi ghee - 1 tbsp
5. Asafoetida - 2 pinch

Method -

1. (cut the stems of the palak and wash the leaves properly and then take a wok add around 2 and 1/2 cup of water and boil the leaves for 10 to 15 minutes,after 10 to 15 minutes strain the water and again wash the soft boiled leaves with fresh running water.Take a mixer jar and grind the leaves and make a thick puree)
2. Take a wok add oil around 2 tsp heat it up.
3. Add cumin seeds let it crackle.
4. Now add onions,ginger and garlic fry till it turns little pink in color.
5. Add green chilies and tomatoes.
6. Add turmeric powder,salt,dry mango powder,coriander powder,red chili powder and sugar.Stir it very well.
7. Now when you will find that the tomatoes have turned soft and mashed up properly then add your palak puree in the masala.
8. Stir it for 10 to 15 minutes.
9. Now add malai and  milk in the palak.
10. Stir and stir and wait for 2 to 3 good boils.
11. Now when you will see the palak gravy has turned thick then you can add little water if needed.
12. Add paneer cubes in the gravy.Close the flame.
13. For tadka-
14. Take a tadka pan add ghee in it.
15. Add 1/2 tsp more cumin seeds and let it crackle.
16. Add asafoetida.
17. Now add grated garlic and red dry chilies.
18. Stir it for 2 to 4 minutes.
19. Close the flame .
20. Pour  the tadka on the palak paneer.
21. Your yummy lehsuni palak paneer is ready to enjoy!