PALAK PANEER AND JEERA RICE
One of the most popular Indian dishes is Palak Paneer, which is made with succulent cubes of paneer (Indian cottage cheese) in a spinach sauce. The vibrant green palak paneer is made with fresh spinach leaves, onions, tomatoes, herbs, and spices. Check out my easy steps for making this delicious dish. Recipe for jeera rice most Regional Indian Cuisines Includes Rice Recipes. It Can Be Served With Or Without Any Side Dish, From Steamed Rice To Spice-Rich Biryani Recipe. Jeera Rice Is Made With Long Grain Rice And Cumin Seeds And Is A Simple And Favourite Recipe.
One cup basmati rice
1 tsp oil
½ tsp salt
1 tsp ghee
1 tsp cumin/jeera
2 tbsp coriander (finely chopped)
water (to soak & boil)
Cook basmati rice as follows:
In a large pot, heat 1 tsp ghee and splutter 1 tsp cumin seeds.
Add the cooked basmati rice and 1/4 tsp salt and mix gently.
Finally, add 2 tablespoons of coriander leaves and enjoy jeera rice.
Using a pressure cooker:
In a cooker, first heat 1 tsp ghee and splutter 1 tsp cumin seeds.
Sauté 12 cups soaked basmati rice for a minute.
Add 1 cup of water and 1 tablespoon of salt and mix well.
Cook under pressure for 2 whistles.
Last but not least, add 2 tbsp of coriander leaves and enjoy jeera rice
About 5 to 6 cups of roughly chopped spinach or 250 grams
Chop 1 to 2 green chilies, 1 Serrano pepper, or 1 to 2 Anaheim peppers
1 to 2 cloves of small to medium garlic - roughly chopped (optional)
1 inch of ginger - roughly chopped
Three cups of water for blanching spinach
Three cups of water for an ice bath
A tablespoon of oil or ghee (clarified butter) or butter
1/12 tsp cumin seeds
Tej Patta (Indian bay leaf) - small to medium
1/3 finely chopped onions or 1 small to medium onion
Four to five small to medium garlic cloves finely chopped or 1 teaspoon of finely chopped garlic
One small to medium-sized tomato or 13 cups finely chopped tomatoes
1/4 teaspoon turmeric powder (ground turmeric)
Asafoetida (hing) - 1 pinch
1/2 cups water
A 200-250 gram serving of Paneer
1 tablespoon heavy whipping cream or 2 tablespoons low fat cream
Add salt as needed In The Case Of Garnish
For garnish, add 1 to 2 teaspoons of cream (low fat or heavy cream or cooking cream) or butter
11.2 cm to 1 inch diced ginger
Lime wedges or slices
Rinse the palak or spinach leaves well under running water. You can use the tender stems. Do not use stringy stems.
Boil 3 cups of water in a pan, microwave, or electric heater. Add 1/4 teaspoons of salt to the water and stir until it is salted. After the water comes to a rolling boil, turn off the burner. Place the spinach leaves in the hot water. Wait 1 minute before straining.
Remove the spinach leaves with a pasta tong after 1 minute.
Put the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps preserve the green color of the spinach. You can get cold water by adding 8 to 10 ice cubes to 3 cups of water. You should let the spinach sit in the cold water for about a minute before eating.
Remove the spinach from the water and drain. Blend the spinach with ginger, garlic, and green chilies in a blender or grinder jar.
Puree the palak until it is smooth. Puree does not require water. Separate the spinach puree from the palak puree.
Sauteing Onions And Tomatoes
Oil, ghee, or butter should be heated in a pan or Kadai. Melt butter over a low flame, taking care not to brown it.
Add cumin seeds and let them splutter.
Finally, add the tej patta or Indian bay leaf.
Mix well. Continue sauteing the onion until it's golden brown.
Add the minced garlic. Let the raw garlic aroma dissipate. The garlic does not need to be browned.
Chop the tomatoes and add to the sauce. Cook the tomatoes until soft.
You will notice that fat is released from the sides of the mixture once the tomatoes have softened. Asafoetida/Hing, turmeric, red chili powder, and red chili powder are then added.
Making Palak Paneer
Then add the palak puree and mix well.
Add about ½ cup water or as required. Mix again.
Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
Stir again and add the paneer (Indian cottage cheese). Mix well and turn off the heat. Be quick since we don't want to heat the paneer for more than 30 seconds to 1 minute. Too much cooking will result in chewy, dense paneer.
Finally, add 2 tablespoons of low-fat cream. Alternatively, add 1 tablespoon of heavy whipping cream. Mix the cream gently into the gravy again so that it is evenly distributed.
Palak paneer should be served in a serving bowl. To serve, you can add butter or cream.
Add a few drops of lime or lemon juice to the palak paneer before serving.
Add some roti to the hot palak paneer and serve. In addition, it goes very well with Indian bread like tandoori roti, phulka, paratha, or naan. As a versatile dish, it also pairs well with rice dishes from Indian cuisine like jeera rice, vegetable pulao, ghee rice, saffron rice, and even simple steamed rice.