00:01Today for dinner we're making Pollock Paneer. So stay with us and let's get started. For this
00:06recipe we're going to go in with 350 grams of spinach and I'm using pre-washed spinach but
00:11if you're using one that's not washed already then you're going to wash it before the next step. To
00:16the pot of hot water we're going to add 1 teaspoon of sugar and this sugar is going to help
00:21to retain
00:22that lovely green color of the spinach at the same time it's going to reduce that bitterness of the
00:28spinach without making it sweet. Let it immerse in the hot water and we're going to leave it there
00:34for just about two minutes. What we're doing is blanching the spinach and now we're going to take
00:39the spinach out of the hot water and immediately we're going to immerse it in cold water. This is
00:46going to shock the spinach and help it maintain that bright green color. Now we're going to take
00:52the bland spinach, drain off the water and we're going to add it to the jar of our blender.
00:58Now since my blender seems a little bit small I'm going to do it in two batches and to that
01:03I'm going
01:04to add a small bunch of coriander and two green chilies which I have cut up into pieces. Now let's
01:10blend this till we have a smooth puree. Now that the spinach is all blended look at that such a
01:17lovely
01:17green color. Let's keep that aside and prep the tomatoes. I've roughly chopped up about two tomatoes
01:23and I'm going to add that to the jar. I had soaked about eight cashew nuts in some water and
01:29now we're
01:29going to add that with the tomatoes to the jar. Now let's blend the two together and the cashew nuts
01:33is going to give our gravy that rich flavor and also help to thicken it. Now that we have everything
01:39prepped let's go over to the stove and bring our palak paneer together. For that authentic restaurant
01:44style palak paneer we're going to go in with one tablespoon of pure ghee and we're going to add it
01:49to a heated pot
01:50and we're also going to add in about two tablespoons of oil and this is going to prevent the ghee
01:56from
01:56burning. Now we're going to add in about one teaspoon of cumin seeds and now that they're
02:00spluttering we're going to add in two bay leaves, two red chilies, a few sticks of cinnamon and three
02:06cloves. Just tossing that in and we're just going to saute that for a few minutes till they turn aromatic.
02:13Now we're going to add in one finely chopped onion and we're going to continue sorting it till it turns
02:18translucent. Now that the onion has turned translucent we're going to go in with one teaspoon of ginger
02:24paste and two teaspoons of garlic paste and now we're going to continue sorting this till the ginger
02:29and garlic lose a raw flavor and the onions turn a lovely golden color. Okay now it's time for us
02:36to
02:36pour in the tomato paste and I've also added just a little water to clear out the jar and we're
02:41going
02:42to add that in. Now we're just going to crack in some salt and we're going to mix this and
02:47we're going to
02:47cover it and allow it to cook till the oil begins to separate and occasionally we'll give it a stir
02:52in between. Now that the oil has separated we're going to lower the heat and we're going to add in
02:57one teaspoon of coriander powder, one teaspoon of red chili powder, half a teaspoon of cumin powder and
03:04about one fourth teaspoon of turmeric powder and we're just going to give that a quick saute and don't
03:09forget to put your heat on low because you don't want the spices to burn. Now we're going to turn
03:14off the
03:14heat and we're going to add three tablespoons of yogurt and we're turning off the heat so that the
03:18yogurt does not split when we introduce it into the dish. Now we're going to give that a quick stir
03:23to temper the yogurt and then we'll switch on the heat to medium low and now that the oil has
03:28started
03:28separating again we're going to add in one teaspoon of garam masala and two teaspoons of kasuri methi or
03:35dried fenugreek leaves and we're just going to crush that between our palms to release all the flavor.
03:41Now let's add that in. Now let's saute that once again and the kasuri methi is going to give that
03:47authentic flavor to our palette paneer. Now it's time for us to add in the spinach mix into the pot.
03:53To pick up all the puree that's been left behind in the jar we're just going to swirl in about
03:57half cup
03:58of water and then add it to the pot and now let's mix it all together and just look at
04:03that vibrant green
04:04color. Now we're going to cover it up and allow the spinach to cook for about seven to eight minutes
04:09but
04:10we're going to give it a stir occasionally in between. Now while that's cooking let's fry up the paneer.
04:15We're going to drizzle a heated skillet with a little bit of oil and then we're going to add in
04:20the paneer bits. We want just a light golden color on the paneer. We don't want to fry them too
04:27much
04:28but we want to fry them just a little bit for an added flavor and so that we don't break
04:32up the paneer
04:33we're just going to flip it around. Now that our paneer is all prepped and ready let's keep it aside
04:37and get
04:37back to the gravy. Now that the spinach has cooked you'll notice that it has changed color and we're
04:42going to reduce the heat now and we're going to add in one fourth cup of fresh cream and one
04:48tablespoon
04:49of butter. Let's get that a stir and mix it all together and the butter is going to give it
04:54that
04:54rich flavor and also going to give it a lovely glossy look. Now at this stage you can decide whether
05:00you
05:01want to add a little bit more water or if you want to leave it thick as it is. It
05:05all depends upon how you
05:06want to enjoy the pallet paneer. Now it's time for us to give it a taste and see whether we
05:10need to add
05:11any salt. So we're going to go in with a little bit more salt and this is totally optional but
05:16I like to
05:17add in about a teaspoon of sugar. Let's give that a quick stir and now we're going to add the
05:22paneer
05:23into the gravy and now we're moving on to a spatula and we're gently going to coat all the paneer
05:29with that delicious gravy. I want to be very gentle here you want to make sure you don't break up
05:33any of
05:34those paneer bits. Wow this is looking absolutely amazing and delicious. This is a favorite in my
05:43family and I'm sure once you give it a try it's going to be a favorite in your family too.
05:48This is
05:49so easy to put together. It literally comes together in about 20 to 30 minutes. Now we're going to cover
05:54it
05:54up and allow it to cook for just about two minutes so that the paneer gets a chance to absorb
05:59all the
06:00flavor of the gravy. And now it's time to take it off the heat. Now to finish this off we're
06:05going to
06:05add a tatka on the top. To the same pan in which we fried the paneer we're going to add
06:09about one
06:09tablespoon of pure ghee and we're going to add just a dash of oil to prevent the ghee from burning.
06:15And now we're going to toss in one tablespoon of finely chopped garlic. Just going to saute that a bit.
06:20Before we toss in two red chilies. Just a pinch of cumin seeds. Just give that a stir. And now
06:27that
06:28the garlic has got a lovely golden hint to it we're going to switch off the heat and we're going
06:32to
06:32toss in half a teaspoon of kashmiri chili powder for flavor and color. Now let's just give that a quick
06:38stir and look at that. Now it's time to plate our palak paneer. And now we're going to spoon on
06:45some of
06:45that tatka that we made and this is going to add to the flavor. And let's finish it off with
06:50a slight
06:51drizzle of cream on the top as well. I'm going to place a little coriander in the center just for
06:58good
06:58measure. Oh my goodness look at that. And now it's time to give our palak paneer a taste. Yes, I'm
07:07so
07:07excited. This looks so good mom. Yeah. And Shannon's going to give it a try on rice and I'm going
07:12to have it
07:13with some roti. Oh, wow. Look at that. Cheers.
07:24Wow. That's so good. Amazing. Amazing. Outstanding. This recipe is a must try. It's so delicious.
07:33You'll never imagine this is spinach. And that's what you call good food. Amazing.
07:42Mom, you did it again. Sorry. I'm just eating over here. But I'm sure you want to try this recipe
07:48too.
07:48And you can find the full recipe on our website. The link is in the description box down below.
07:54And while you're at it, don't forget to subscribe and hit that bell icon to get notified every time
08:00we upload a new video. Thanks for watching. We'll catch you in the next one.
