Preparing Palak Paneer safely

It's essential to prepare food safely to help cease dangerous micro organism from spreading and rising. You'll be able to take some steps to help defend yourself and your family from the unfold of harmful bacteria.
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Wash your hands

Your hands can simply unfold micro organism around the kitchen and onto meals. It is necessary to always wash your arms thoroughly with soap and warm water:

before beginning to put together meals
after touching raw meals akin to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms thoroughly as effectively, as a result of wet arms spread micro organism more easily.
Hold worktops clean

Earlier than you begin getting ready food, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may want to scrub them totally.

You should change dish cloths and tea towels repeatedly to avoid any micro organism rising 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 Coconut Oil Is Really A Fantastic Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to palak paneer recipe. You can have palak paneer using 20 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Palak Paneer:
  1. Take Chopped, Blanched and Ground
  2. Use palak (spinach)
  3. Get Cubed
  4. Get paneer (cottage cheese)
  5. Prepare Chopped and Ground into a Paste
  6. You need large onion
  7. Provide garlic
  8. You need cashew nuts
  9. You need green chilli (deseeded)
  10. You need tomato
  11. Prepare ginger
  12. Get Fried in a Wok
  13. Get ghee
  14. Get Ground Paste
  15. Take garam masala
  16. Use salt
  17. Get Ground Palak
  18. You need milk
  19. Prepare 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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