Creamy Palak Chana Saag Hotel Style 😍 At Home скачать в хорошем качестве

Creamy Palak Chana Saag Hotel Style 😍 At Home

Full details videos for Palak Chana saag at home in simple and easy way. Steps by steps cooking process without any hidden secrete. Any body can prepare after seeing the videos. Recipe:-- Hotel Style Palak Chana Saag (Spinach & Bengal Gram Curry – Restaurant Style) Ingredients: For boiling chana (black chana or white chana) • Chana – 1 cup (overnight soaked) • Water – 3 cups • Salt – ½ tsp • Turmeric – ¼ tsp For palak purée • Palak (spinach) – 250 g • Green chillies – 2 • Garlic – 4–5 cloves • Cinnamom (Dalchini)- 1 pc • Bay Leaf- 1 No • Cold water (for blanching) For masala base • Oil – 2 tbsp • Ghee – 1 tbsp • Cumin – 1 tsp • Bay leaf – 1 • Onion (finely chopped) – 1 medium • Ginger-garlic paste – 1 tsp • Tomato – 2 Nos ( to make purée) • Coriander powder – 1 tsp • Cumin powder – ½ tsp • Turmeric – ¼ tsp • Kashmiri red chilli powder – 1 tsp • Garam masala – ½ tsp • Kasuri methi – 1 tsp (crushed) • Fresh cream – 1–2 tbsp (hotel style richness) • Butter- 100 gm • Salt – to taste ________________________________________ Steps to Make (Hotel Style Method) 1 Boil the Chana 1. In a pressure cooker, add soaked chana, water, salt, mace (javiri) and cinnamon (dalchini). 2. Cook for 5–6 whistles on medium flame until soft. 3. Strain and keep aside. (Reserve ½ cup boiled water for gravy.) ________________________________________ 2 Prepare Palak Purée (Hotel Green Colour) 1. Boil water in a kadai. Add palak and green chillies, cook only 1–1.5 minutes. 2. Remove and immediately put into ice-cold water (this gives hotel-style green colour). 3. Blend with garlic cloves, green chilli and ginger into a smooth, bright green paste. ________________________________________ 3 Make the Gravy Base 1. Heat oil + ghee. Add cumin, star anise and bay leaf. 2. Add chopped onions and cook till golden brown (hotel style taste). 3. Add ginger-garlic paste; sauté 30 seconds. 4. Add tomato purée and cook till oil separates. 5. Add all dry spices: o Coriander powder o Cumin powder o Haldi o Kashmiri chilli → Cook 1–2 minutes. ________________________________________ 4 Assemble the Saag 1. Add boiled chana and mix well with masala. 2. Add ½ cup of the boiled chana water + ½ cup normal water. 3. Simmer 5 minutes. 4. Add palak purée and cook on low flame for 6–7 minutes. 5. Add cashew nut paste, garam masala + kasuri methi+ coriander leaves. 6. Finish with 1–2 tbsp fresh cream for hotel-style richness.