Recipe: Perfect Palak Paneer, Bhindi and Phulke

Palak Paneer, Bhindi and Phulke. To begin making the Bhindi and Paneer Masala Recipe, grind the tomatoes along with cinnamon, cardamom, clove, garlic, ginger and yogurt to a smooth paste. Heat a kadai with oil, add the chopped ladies finger and fry them till it is soft and crispy. Sprinkle little salt also and fry them.

Palak Paneer (Spinach with Indian Cottage Cheese) is a popular North Indian side dish made with spinach sauce, paneer & spices. It pairs well with Naan Breads. This Indian Curry is super quick and simple to make, even more delicious than store bought Saag curry. You can cook Palak Paneer, Bhindi and Phulke using 21 ingredients and 9 steps. Here is how you cook that.

Ingredients of Palak Paneer, Bhindi and Phulke

1. It's of spinach puree.
2. You need of paneer cubes.
3. You need of finely chopped onion.
4. You need of ginger, garlic and green chillies paste.
5. You need of oil.
6. Prepare of garam masala.
7. Prepare of cardamom powder.
8. You need of Salt.
9. It's of malai.
10. Prepare of Bhindi--.
11. Prepare of chopped bhindi.
12. It's of mustard oil.
13. It's of jeera.
14. It's of amchur powder.
15. It's of red chilli powder.
16. Prepare of dhaniya powder.
17. You need of Salt.
18. It's of Phulke.
19. It's of wheat flour.
20. You need of Water.
21. You need of Salad of cucumber, tomato, onions, celery and amla.

And my kids rate this curry as mummy 'BEST PALAK PANEER'. Palak Paneer Recipe (Cottage Cheese In Spinach Gravy) is a preparation of spinach that is steamed, pureed and simmered along with subtle spices and cottage cheese (paneer).   Palak Paneer is one of my favourite dishes ever since I was a child and now its my children's favourite as well. Along with the richness of protein in the paneer and vitamins and minerals in the spinach, it makes it. Mutter paneer is a traditional north Indian curry.

Palak Paneer, Bhindi and Phulke instructions

1. First we prepare palak paneer, heat oil in a pan and add onions, cook on low heat until becomes light brown. Then add ginger, garlic and geen chillies paste, saute for 1 minute..
2. Then add malai and cook until it merges well, now add spinach puree and cook on low heat until one boil comes..
3. Then add salt, garam masala and paneer cubes, simmer for 3 - 4 minutes more, then add cardamom powder and mix well. It is ready to serve..
4. On the other side prepare bhindi. Heat mustard oil in a pan until smoking point, then make the flame low and let the smoke go away, then add jeera, let it splutter, then add chopped bhindi.
5. Mix nicely and add amchur powder, mix again and let it cook on low heat, until becomes soft..
6. Then add salt, red chilli and dhaniya powder, mix nicely and roast for 3 - 4 minutes. It is ready to serve..
7. For phulke knead a smooth dough in a bowl. Make medium sized balls from the dough and start rolling one ball into a thin roti..
8. Put this roti on hot tawa, let the bubbles appear on one side, then flip it over to another side. Again let the bubbles come then cook it on direct heat until it becomes fluffy. In this way make all the phulkas..
9. For serving, take out bhindi in a serving plate, place the phulkas also. Serve palak paneer in a bowl and salad in another plate. Enjoy my favourite lunch dishes, simple and tasty..

The texture of fresh peas stands up well against the paneer, but frozen is fine too. Serve it as a side curry with some naan or rice. Ubalne par palak ko thande paani mein daalkar kuch der rakh dein aur phir paani chhaan lein. Palak is spinach and Paneer is Indian cottage cheese, and the combination of both in a delicious gravy is called Palak Paneer. It is a Punjabi bright green curry with blanched and pureed spinach as its base and paneer cubes simmered in it along with a few spices.