Palak Paneer, Bhindi and Phulke. Learn How To Make Easy Palak Paneer Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this Cottage Cheese In Spinach Gravy at home and. Palak Paneer is one of the most popular paneer dishes.

When we were kids, the only way my brothers would eat spinach. Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. You can cook Palak Paneer, Bhindi and Phulke using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Palak Paneer, Bhindi and Phulke

Prepare 1 cup of spinach puree.
It's 50 gms of paneer cubes.
You need 1 of finely chopped onion.
It's 1 tbsp of ginger, garlic and green chillies paste.
It's 1 tbsp of oil.
It's 1/4 tsp of garam masala.
It's Pinch of cardamom powder.
It's to taste of Salt.
It's 1 tbsp of malai.
You need For of Bhindi--.
It's 250 gms of chopped bhindi.
You need 1 tbsp of mustard oil.
You need 1/4 tsp of jeera.
Prepare 1/2 tsp of amchur powder.
Prepare 1 tsp of red chilli powder.
It's 1 tsp of dhaniya powder.
It's to taste of Salt.
It's For of Phulke.
Prepare 1 cup of wheat flour.
Prepare as required of Water.
Prepare as required of Salad of cucumber, tomato, onions, celery and amla.

This recipe was one of my first published recipes on YouTube. After so many years of cooking, my family has decided my cooking skills. Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish originating from India, consisting of paneer (a type of cottage cheese). Palak Paneer-How to make Palak Paneer. palak paneer i like the taste and color.very healthy and best accompaniment for chappathi even good to go with rice varities.very good picture padhu.

Palak Paneer, Bhindi and Phulke instructions

First we prepare palak paneer, heat oil in a pan and add onions, cook on low heat until becomes light brown. Then add ginger, garlic and geen chillies paste, saute for 1 minute..
Then add malai and cook until it merges well, now add spinach puree and cook on low heat until one boil comes..
Then add salt, garam masala and paneer cubes, simmer for 3 - 4 minutes more, then add cardamom powder and mix well. It is ready to serve..
On the other side prepare bhindi. Heat mustard oil in a pan until smoking point, then make the flame low and let the smoke go away, then add jeera, let it splutter, then add chopped bhindi.
Mix nicely and add amchur powder, mix again and let it cook on low heat, until becomes soft..
Then add salt, red chilli and dhaniya powder, mix nicely and roast for 3 - 4 minutes. It is ready to serve..
For phulke knead a smooth dough in a bowl. Make medium sized balls from the dough and start rolling one ball into a thin roti..
Put this roti on hot tawa, let the bubbles appear on one side, then flip it over to another side. Again let the bubbles come then cook it on direct heat until it becomes fluffy. In this way make all the phulkas..
For serving, take out bhindi in a serving plate, place the phulkas also. Serve palak paneer in a bowl and salad in another plate. Enjoy my favourite lunch dishes, simple and tasty..

Stuff Bhindi with Paneer, an innovative preparation of bhindi stuffed with a soft and luscious cottage cheese mixture. Amchur powder gives the paneer mixture a tanginess that complements the bhindi well and traditional spices impart a delicious flavour and tempting aroma. Palak Paneer is a quintessential North Indian vegetarian dish made with cottage cheese and fresh spinach. Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Remove the paneer from pan and Immediately add the Paneer in water.