Ingredients
For The Spinach Puree
- 2 cups spinach/palak
- 2 green chillies
- 1 inch ginger
- 2 garlic cloves
- 3-4 tablespoons water
Palak Paneer Pulao
- 2 tbsp. oil
- 1 teaspoon. cumin seeds/jeera
- 4 cloves
- 15-20 black pepper corns
- 1 small cinnamon stick
- 1 bay leaf
- 1 large onion sliced
- 1 teaspoon ginger garlic paste
- 2 green chillies
- ½ cup green peas
- 1 tablespoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 200 gm cottage cheese/paneer
- 1 cup rice soaked in water for 30 mins.
- salt to taste
- 1 cup water
- 1 tablespoon clarified butter/ghee
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
For Puree Spinach
- In a mixer grinder add clean and washed spinach. Make sure to remove very thick stems.
- Now add green chillies, ginger, garlic and some water. Now grind until smooth. Do not add lot of water else the rice might becomes very soggy.
Palak Paneer Pulao
- Heat oil in the pressure cooker. Now add the whole spices; cumin seeds, cloves, black pepper corns, cinnamon stick and bay leaf. Sauté for 10 seconds.
- Now add sliced onions and cook for 2-3 minutes or until it gets light golden colour.
- Further add ginger garlic paste and green chillies. Sauté for a minute.
- Add green peas and the spinach puree we prepared earlier. Mix well.
- Now add coriander powder, red chilli powder, cumin powder and garam masala.
- Add paneer cubes, soaked rice, water and salt. Mix until well combined.
- Finally add a tablespoon of ghee and mix again.
- Pressure cook on medium heat for 1 whistle.
- Serve hot with raita or salad.
Recipe Notes
- Do not add lot of water while making the pulao because the palak puree also has some water in it.
