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Lasooni Palak Paneer Dhaba Style Recipe | ढाबे जैसा लसूनी पालक पनीर | Chef Sanjyot Keer скачать в хорошем качестве

Lasooni Palak Paneer Dhaba Style Recipe | ढाबे जैसा लसूनी पालक पनीर | Chef Sanjyot Keer 2 years ago

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Lasooni Palak Paneer Dhaba Style Recipe | ढाबे जैसा लसूनी पालक पनीर | Chef Sanjyot Keer

Cream of spinach soup:    • Cream of Spinach Soup | Restaurant Style b...   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. #YFL #SanjyotKeer #lasoonipalakpaneer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN 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

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