How to make Palak Paneer Boondi -
Palak paneer and boondi blended well together.
Palak Paneer Boondi Recipe Card
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
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
Onions chopped 2 medium
Garlic chopped 1 tablespoon
Green chillies chopped 2 tablespoons
Salt to taste
Heat milk in a deep non-stick pan. Heat oil in another non-stick pan. Add cumin seeds and let them change colour.
Cut a lemon into halves and remove the seeds. Squeeze one half into the milk and stir to mix.
Add onions to the pan and sauté till golden brown.
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.
Add spinach, green chillies and salt. Mix well and cook for 3-4 minutes. Add paneer and mix well.
Cook for 3-4 minutes more. Add boondi and mix well. Switch off the heat. Serve hot.