Lehsuni Palak Paneer | आसान पालक पनीर नये तरीक़े से | Lasooni Saag Paneer | Chef Ranveer Brar
LEHSUNI / LASOONI PALAK PANEER - Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this...
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Lehsuni Paneer -
Sarson da Saag -
Paneer Kali Mirch Pasanda -
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LEHSUNI PALAK PANEER
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Blanching Spinach
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Baking soda, बेकिंग सोडा
2 large bunch Spinach, roughly chopped, पालक
¼ cup fresh Green garlic, chopped, ताजा हरा लहसुन
1 no. Green chili (less spicy & broken into half) हरी मिर्च
For Lasooni Palak Paneer
2 tbsp Oil, तेल
2 no. dry Red chillies, सूखी लाल मिर्च
2 tsp Cumin seeds, जीरा
5-6 no. Garlic cloves, sliced, लहसुन
Prepared Spinach Paste, तयार किया हुआ पालक का पेस्ट
1 tsp Ghee, घी
Salt to taste, नमक स्वादअनुसार
A pinch of sugar, चीनी
½ cup Water, पानी
1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल
½ cup Water, पानी
¼ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Prepared Masala, तयार किया हुआ मसाला
Fried paneer, तला हुआ पनीर
1 large Tomato, diced, टमाटर
For Shallow Frying Paneer
Oil for frying, तेल तलने के लिए
500 gms Paneer, medium cube, पनीर
For Soaking Paneer
Water as required, पानी
Fried paneer, तला हुआ पनीर
For Masala
½ tbsp Coriander seeds, धनिये के बीज
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
2 tsp Cumin seeds, जीरा
Salt to taste, नमक स्वादअनुसार
For Tadka
1 tbsp Oil, तेल
1 no. dry Red chili, सूखी लाल मिर्च
4-5 no. Garlic cloves, finely chopped, लहसुन
Other Ingredients
Ice water, बर्फ का पानी
For Garnish
Fresh cream, ताज़ा मलाई
Prepared tadka, तयार किया हुआ तड़का
Coriander sprig, धनिया पत्ता
Process
For Blanching Spinach
In a sauce pot, add water, salt to taste, baking soda, once it's roaring boiled, add spinach, fresh green garlic, green chili and boil it for a minute.
Transfer it to the iced water and leave it aside to cool down for a minute.
Strain and squeeze out the excess water, transfer it to a mixer grinder jar and grind it smoothly.
Keep it aside for further use.
For Lasooni Palak Paneer
In a kadai, add oil, once it's hot, add dry red chillies, cumin seeds and let it splutter.
Add garlic and saute it for a minute until golden in color.
Add prepared spinach paste, ghee, salt to taste, a pinch of sugar and saute it well.
Add water, tender coriander stems, water to adjust the consistency and cook it for 2-3 minutes one medium flame.
Add water, salt to taste, prepared masala, fried paneer, tomato and let it simmer for a while.
Transfer it to the serving bowl, garnish it with fresh cream, prepared tadka and coriander sprig.
Serve hot with roti or naan.
For Shallow Frying Paneer
In a pan, add oil, once it's hot, add paneer and fry until golden brown on both the sides.
Transfer it to a tray and keep it aside for further use.
For Soaking Paneer
In a bowl, water as required, fried paneer and leave it aside for 10-15 minutes.
Keep it aside for further use.
For Masala
In a pan, add coriander seeds, black peppercorns, cumin seeds, salt to taste and dry roast it for a minute.
Transfer it to a mortar pestle and grind it coarsely.
Keep it aside for further use.
For Tadka
In a small pan, add oil, once it's hot, add dry red chili, garlic and saute it well.
Keep it aside for further use.
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Palak Paneer Recipe | No onion No Garlic Palak Paneer | Navratri Special Recipe | Chef Sanjyot Keer
Full Written Recipe for No onion no garlic palak paneer
Prep time: 15-20 minutes
Cooking time: 202-5 minutes
Serves: 4-5 people
Ingredients:
• Fresh spinach 2 bunch
• Fresh coriander 2 tbsp
• Fresh mint 1 tbsp
• Green chillies 2-3 nos.
• Ginger 1 inch
• Paneer 600-700 gm
For gravy
• Ghee 2 tbsp
• Cumin seeds 1 tsp
• Whole red chillies 2-3 nos.
• Bay leaf 2-3 nos.
• Cinnamon 1 inch
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Asafoetida 1 tsp
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Cumin powder 1 tsp
• Cashew paste 2 tbsp
• Curd 1/3rd cup
• Salt to taste
• Black salt 1 tsp
• Wheat flour 1 tbsp
• Fresh cream 2-3 tbsp (optional)
• Garam masala 1 tsp
• Lemon juice 1 tsp
Method:
• Set water for boiling in a stock pot, blanch the spinach briefly for 10-15 seconds in boiling water and immediately transfer in ice cold water, doing this step helps to retain the bright green colour of the spinach.
• Add the blanched spinach in a grinding jar, along with fresh coriander, fresh mint, green chillies & ginger, add water as required and grind to make a fine puree. Keep it aside to be used later.
• Cut the paneer in your preferred shape and size, set a pan on medium heat, add enough oil for shallow frying the paneer, fry them from all side until golden brown in colour.
• Further let the fried paneer sit in warm water until used, doing this step helps the paneer to be moist.
• For making the gravy, set a wok on medium heat, add ghee, jeera, bay leaf, cinnamon, ginger & green chillies, stir once and lower the flame, further add, powdered spices, stir & cook on medium low flame for 1-2 minutes, add little water to avoid the burning of spices.
• Further add, cashew paste, curd & salt to taste, stir continuously & cook on low flame for a minute.
• Further increase the flame to medium heat & cook until the ghee separates.
• Now, add the spinach puree & mix well, add wheat flour to thicken the gravy, stir & cook for 3-4 minutes on medium flame.
• Now add the shallow fried paneer that’s been resting in warm water, add some fresh cream, garam masala and lemon juice. Mix gently and cook for a minute.
• No onion no garlic palak paneer is ready, serve hot with roti of your choice.
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