Palak Paneer Bhurji Recipe with FRESH PANEER! पालक पनीर भुर्जी की ज़बरदस्त रेसिपी! Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Heat the milk in a stock pot over medium-low, stirring now and then so it doesn't burn.
2. In a frying pan, heat the butter and oil, add the cumin seeds and let them crackle.
3. Add the besan and roast on low until golden and fragrant.
4. Add the onion and sauté briefly, then add the tomato, salt, powdered spices and green chilli.
5. Add a splash of hot water and cook until the tomato is mushy.
6. Roughly chop the spinach, add it to the pan with a splash of hot water.
7. Cover and cook on low until the spinach releases its moisture.
8. Uncover and cook on high until all excess moisture evaporates and the spinach is cooked. Turn off the heat.
9. When the milk reaches a gentle simmer, turn off the heat and let it cool for 2 to 3 minutes.
10. Mix the vinegar and water, then add gradually to the milk while stirring gently until it curdles completely and the paneer separates from the whey.
11. Strain the paneer and add it straight into the cooked spinach mixture.
12. Turn on the heat and mix well. Add milk to adjust the consistency, keeping it semi-thick.
13. Taste and adjust the salt. Add the ginger, garam masala, roasted kasuri methi powder and fresh coriander, and mix well.
14. Sprinkle with freshly crushed black pepper and chaat masala before serving hot with laccha paratha or bread slices.

Summarized from Your Food Lab's video. Watch it for the details.

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