Preparing Palak Paneer safely

It is essential to prepare meals safely to help cease dangerous micro organism from spreading and rising. You can take some steps to assist protect yourself and your family from the spread of dangerous micro organism.
Bounce to desk of contents
Wash your arms

Your hands can easily unfold bacteria across the kitchen and onto food. It is vital to at all times wash your hands completely with soap and heat water:

earlier than beginning to put together meals
after touching uncooked meals similar to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your palms completely as properly, because wet fingers unfold micro organism more simply.
Keep worktops clear

Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or greens you'll want to scrub them thoroughly.

It is best to change dish cloths and tea towels regularly to avoid any micro organism growing on the fabric.


Palak Paneer
Palak Paneer

Before you jump to Palak Paneer recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to palak paneer recipe. To make palak paneer you need 20 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Palak Paneer:
  1. Take Chopped, Blanched and Ground
  2. Provide palak (spinach)
  3. Use Cubed
  4. Provide paneer (cottage cheese)
  5. Prepare Chopped and Ground into a Paste
  6. Use large onion
  7. Provide garlic
  8. Provide cashew nuts
  9. Use green chilli (deseeded)
  10. Take tomato
  11. Use ginger
  12. Get Fried in a Wok
  13. Take ghee
  14. Provide Ground Paste
  15. Prepare garam masala
  16. Provide salt
  17. Take Ground Palak
  18. Provide milk
  19. Provide water
  20. Provide Cubed Paneer
Steps to make Palak Paneer:
  1. Chop/cut the palak leaves and rinse.
  2. Blanch the palak in boiling salted (1 teaspoon) water. Drain and cool.
  3. Grind until you get the texture you prefer. (Many like it in puree form)
  4. Cube the paneer. Got some from a local Indian mini market. My vegetable seller who is Indian said her family would just make the paneer themselves.
  5. Grind all the paste ingredients.
  6. Heat up 1 tablespoon ghee or 2 tablespoons oil in a wok. Fry paste till fragrant.
  7. Stir in the palak, milk and water, adding in garam masala and salt to taste. Fry for 3 minutes, then add in cubed paneer and cook for another 5 minutes.

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