Ingredients:
1 cup chopped Paalak Leaves
1 cup Paneer pieces
1 cups Rice
2-3 Green chillies chopped
4 cloves of Garlic chopped
1 Onion sliced
1 tsp garam masala
Salt to taste
3-4 tbsp Oil
preparations:
Wash and cook the rice.
Heat a pan and add oil. Add zeera, add onions and sauté till they turn brown.
Add the paalak and fry for 2-3 minutes.
Now add rice, salt mix nicely and then add garam masala
Once the rice is cooked, mix paneer pieces and again stir careful.
Serve hot palak paneer pulao.
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No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh