Lehsuni Palak Paneer 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 - https://youtu.be/Ki9CAhr2s_s
Sarson da Saag - https://youtu.be/-yhf5fx6LQM
Paneer Kali Mirch Pasanda - https://youtu.be/8Ucb3Q1ovMw
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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,
Salt to taste,
tsp Baking soda,
2 large bunch Spinach, roughly chopped,
cup fresh Green garlic, chopped,
1 no. Green chili (less spicy & broken into half)

For Lasooni Palak Paneer
2 tbsp Oil,
2 no. dry Red chillies,
2 tsp Cumin seeds,
5-6 no. Garlic cloves, sliced,
Prepared Spinach Paste,
1 tsp Ghee,
Salt to taste,
A pinch of sugar,
cup Water,
1 tbsp Tender coriander stems, finely chopped,
cup Water,
cup Water,
Salt to taste,
1 tsp Prepared Masala,
Fried paneer,
1 large Tomato, diced,

For Shallow Frying Paneer
Oil for frying,
500 gms Paneer, medium cube,

For Soaking Paneer
Water as required,
Fried paneer,

For Masala
tbsp Coriander seeds,
1 heaped tbsp Black peppercorns,
2 tsp Cumin seeds,
Salt to taste,

For Tadka
1 tbsp Oil,
1 no. dry Red chili,
4-5 no. Garlic cloves, finely chopped,

Other Ingredients
Ice water,

For Garnish
Fresh cream,
Prepared tadka,
Coriander sprig,

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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