How to make Palak Paneer Boondi -
Palak paneer and boondi blended well together. Delicious boondis soaked in a tangy yogurt or hung curd base, flavored with bits of green chilies, Palak Paneer, coriander leaves and a tadka of mustard seeds. Palak is very nutritious and contains all necessary minerals and vitamins. Yummy soft cottage cheese cubes in slightly spiced spinach gravy makes a perfect combination for a meal time.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Low fat milk (लो-फैट दूध)
Cuisine : Punjabi
Course : Main Course Vegetarian
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For more recipes related to Palak Paneer Boondi checkout Poondu Keerai Massiyal, Sai Bhaji, Palak Corn Potato Bake, Palak Paneer . You can also find more Main Course Vegetarian recipes like Suran Kuttu Thai Vegetable In Red Curry Mixed Vegetable Manchurian Cottage Cheese in Burnt Garlic Sauce
Palak Paneer Boondi Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Paneer Boondi Recipe
Spinach leaves (palak) chopped 1 medium bunch
Low fat milk 2 1/2 cups
Boondi 1/2 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Lemon 1
Onions chopped 2 medium
Garlic chopped 1 tablespoon
Green chillies chopped 2 tablespoons
Salt to taste
Method
Step 1
Heat milk in a deep non-stick pan. Heat oil in another non-stick pan. Add cumin seeds and let them change colour.
Step 2
Cut a lemon into halves and remove the seeds. Squeeze one half into the milk and stir to mix.
Step 3
Add onions to the pan and sauté till golden brown.
Step 4
Strain the milk to get the paneer. Set aside. Add garlic to the pan. Mix and add a little water. Mix well and cook for a minute. Add a little more water and stir to mix.
Step 5
Add spinach, green chillies and salt. Mix well and cook for 3-4 minutes. Add paneer and mix well.
Step 6
Cook for 3-4 minutes more. Add boondi and mix well. Switch off the heat. Serve hot.
Nutrition Info
Calories : 839 Kcal
Carbohydrates : 71.9 gm
Protein : 28.9 gm
Fat : 47.4 gm
Other : Beta Carotene-13950 mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
