INGREDIENTS
- 1 cup basmati rice, soaked
- 2 cups spinach purée
- 1 onion, chopped
- ½ tomato, chopped
- ½ tsp black cumin seeds
- Tadka: 1 big cardamon, 2 green cardamon, 1-2 cloves, a small cinnamon stick and a bay leaf
- ¼ cup sweet corn, boiled
- ½ tsp Kasuri methi
- ¼ tsp turmeric powder
- ½ tsp salt and black pepper
- Ghee
- 300-350 gms Paneer cubes
- 2 tsp garlic
- Parboiled cauliflower, carrot, peas, beans
- ½ tsp Kitchen King Masala
- 1 tsp SHILPA’S MASALA MILL Kashmiri Red Chilli Powder
- 1 tsp SHILPA’S MASALA MILL Biryani Masala
- ½ tsp SHILPA’S MASALA MILL Garam Masala
- Mint leaves, chopped
- Lemon juice or chaat masala
- Tomatoes
- Fried onions
- Coriander for garnish
INSTRUCTIONS
- Heat 2 tbsp oil.
- Add tadka ingredients.
- Add onion, tomatoes and green chilli.
- Add spinach purée and corn.
- Add turmeric powder, Kasuri methi, salt, pepper, Kitchen King Masala and Biryani Masala, then mix well.
- Cook for 2-3 minutes.
- Add water and soaked rice.
- Cook for around 5-6 mins on high flame, then another 5-6 minutes on low flame until rice is cooked.
- In another kadhai, heat ghee and fry paneer cubes until golden.
- Remove and keep aside.
- In the same ghee add crushed garlic, onion, tomato and the parboiled vegetables.
- Add Biryani Powder, Kashmiri Chilli Powder and Garam Masala.
- Add mint leaves and coriander leaves.
- Squeeze lemon juice or little chaat masala.
- That’s it, vegetables are ready.
- Add to the rice, top it off with fried onions and coriander leaves, then mix gently.
- Add ghee and sprinkle with Biryani Masala.
- That’s it, your delicious Palak Paneer Pulao is ready.
SERVE WITH
- Serve with Raita and papad churi.
- To make papad churi, roast papad on fire.
- Then crush them.
- Add Kashmiri Chilli Powder, cumin powder, salt, chaat masala, green chillies, chopped tomatoes, chopped onion and coriander leaves, then mix well.
- Finally give tadka with hing, butter and cumin seeds.
- Mix well and lastly sprinkle with sev.
- That’s it, your papad churi is ready.
SPICE LEVEL
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