Preparing Quick Paalak Paneer safely
It is crucial to arrange meals safely to assist stop harmful bacteria from spreading and rising. You possibly can take some steps to help defend yourself and your family from the unfold of dangerous micro organism.
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Wash your arms
Your fingers can simply unfold micro organism across the kitchen and onto meals. It is vital to all the time wash your palms thoroughly with cleaning soap and warm water:
before beginning to prepare meals
after touching uncooked food akin to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets
Don't forget to dry your arms completely as properly, as a result of moist palms unfold bacteria extra easily.
Hold worktops clean
Earlier than you start making ready meals, it’s vital worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you may need to scrub them totally.
It's best to change dish cloths and tea towels usually to keep away from any bacteria rising on the material.
Before you jump to Quick Paalak Paneer recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Taking A Look At The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to quick paalak paneer recipe. You can have quick paalak paneer using 20 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Quick Paalak Paneer:
- Take Spinach leaves
- Get cottage cheese cubes
- Prepare Salt
- Prepare cloves
- You need green cardamoms
- You need ginger peeled and chopped
- Get garlic pods peeled and chopped roughly
- Use bay leaf
- Use ghee
- Use asafoetida/hing powder
- Get garam masala powder
- Prepare turmeric powder
- Take red chilli powder
- Take coriander powder
- Get cumin seeds
- Use green chillies slit
- Prepare fresh creme
- Get small onion chopped roughly
- You need large tomato chopped roughly
- Use Water
Instructions to make Quick Paalak Paneer:
- Rinse and roughly chop the spinach leaves
- Add them to a saucepan fill upto 1/2 in water
- Cover and blanch the leaves over high heat for 5 minutes
- Take them off water immediately after blanching in a colander
- Wash them under running cold water and place them in a bowl
- Blend the leaves with onions and tomatoes and keep aside in a bowl
- Heat ghee in a wok
- Add and sauté the panner till golden brown over Low heat and take them off heat and keep aside
- Add the cumin seeds, Bay leaf,green chillies, ginger and garlic,cloves and cardamom in the wok
- Wait till the seeds splutter and garlic brown
- Next add and sauté the spinach paste for 2-3 minutes covered
- Add the dry spices except garam masala powder and let it cook till oil separates
- Once the oil separates, add the sautéed paneer cubes and salt
- Mix well and add some water to cook the gravy to desired consistency
- Cook covered for about 3-5 minutes stirring intermittently
- Once done, finish off by mixing garam masala powder and fresh creme
- Mix and take off heat
- Serve warm with any Indian flat breads, garnished with some more creme,if desired
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