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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm Hittle.

  • I'm a new GIA and to review making a very popular restaurant favorite on a super recognized Peloponnesian Young.

  • I think everybody just loves it.

  • I don't know anybody who doesn't have kids and adults.

  • He has people who don't like spinach, which is public, of course.

  • There.

  • Our main ingredient in this people who don't like spinach somehow when it forms, come together in this fashion, it's delicious.

  • Very simple recipe.

  • Let's get started.

  • So we have 16 ounces off Fresh green spinach are about half a killer approximately, and it's washed and we have one cup of water boiling on the stove over there.

  • I'm gonna put this in there along with two green chilies optional and let it wilt and cook reduce, and then we're just going to blend it with a hand.

  • Linda.

  • So they have one cup of water over here, and I'm gonna add in the spinach and he has a green chilies optional.

  • And I'm gonna put the Spanish in here.

  • No, And depending on how big your pot is, you may have to wait a minute or so toe allow enough room to add the rest, since so while our spinach is wilting, one important thing to remember is don't cover it while the spinach is cooking because it'll just change color and be all yucky.

  • You want it to be nice and green.

  • It's every once in a while they're gonna toss the spinach and just help it cook a little faster and more evenly.

  • But in the meantime, while it's cooking, we have some money right here.

  • Now this is homemade veneer that we made with about eight cups of milk, and then you can check out the video for homemade.

  • Muneer, we've got it on our website.

  • If you buy the store bought veneer, it comes to about seven ounces in the package.

  • Yes, this is about 10 ounces, but really the amount of veneer you adis totally up to you.

  • Actually, the more the better on a sweet.

  • So we were using masala paneer just sort of choice.

  • But if you want to use the regular one, actually, that's what traditionally goes in there.

  • But the masala, But you just can kind of adds a different dimension to the dish in looks pretty as well.

  • Absolutely.

  • The Spanish looks cooked.

  • You're gonna turn off the stove and just let it cool down just a bit and we'll handle end it now.

  • So in three tablespoons of oil we're gonna add up in your cubes and stir fry them until they're lightly golden on all sides should be a pretty fast process And once it's slightly golden we're gonna take this and kind of hold it up against the edge of her pan and drain off all the excess oil and just take it out.

  • And in the same oil we have a one inch piece of cinnamon stick we're gonna add and we have two cups of finely chopped onions.

  • Sprinkle a little bit of salt to help the onions cook faster, and we're gonna wait till they become translucent.

  • So we transferred the spinach and the water mixture into a little ball over here just to show you what it looks like.

  • And we're just gonna take a hand blender and just blend it.

  • So when you're making polyphony here, you can blend it, but it becomes a rule pasty mess, and it's really nice to have a little bit of chunks of spinach.

  • So it's better if you just keep pulsing.

  • Even if you're using Ah, normal blender, just pulse it, so you get a nice texture.

  • This is what we how we like it.

  • There's a little bit of texture and perfect for us.

  • Okay, onions are looking really good, their translucent and a lot of the moisture has evaporated.

  • So this time we're adding one tablespoon of garlic and one tablespoon of ginger, finely minced and mix it in there and allow it to cook until the onions.

  • Brown, sir.

  • Onions of ground beautifully there, caramelized evenly and now we're gonna add two cups of finely chopped tomatoes.

  • And once again, we're gonna mix this well and let it cook until the tomatoes cooked all the way through and we see oil separating from the mixture.

  • The masala looks done.

  • Look at it.

  • It has shriveled up.

  • Ondas reduced quite a bit, and we actually had the oil coming out.

  • Look at that.

  • So perfect.

  • I'm going to reduce the flame toe low, and I would add in the dry spices now two teaspoons of dona powder or coriander powder one teaspoon off jet A powder of human powder quarter teaspoon off turmeric or holly, gradually powder to taste.

  • One teaspoon Girma Sana and salt to taste couldn't mix it.

  • If he sees.

  • Start seeing that dry spices burning You can easily are just a little bit off water just to help it.

  • And once all your spices air mixed in with the masala you can add in the spinach.

  • We're also gonna add in half a teaspoon off, I'm sure, or dry mango powder.

  • This is optional, but it gives a fantastic tart flavor that really goes well with the spinach.

  • And we're gonna cook this minute just for a few more minutes just to allow all the spices and everything to mix together really well.

  • And when you notice the mixture starting to boil, we could add in some milk half a cup of milk to give it the creamy taste You can also hot and heavy cream if you like, or evaporated milk is another option.

  • We also gonna add in some cursory mate.

  • Maybe just take a tablespoon and just crush it between your palms.

  • Kosugi Mickey is dried fenugreek leaves and mix it in and it's already boiling.

  • So at this point, we're gonna add in the ponies and gently mix it in and we'll let it cook for another minute or two, and it's ready to serve.

  • So Paula Pineda is ready.

  • Look at it.

  • Looks fantastic, but the true test it's going to be.

  • But by tasting it, huh?

  • Absolutely delicious.

  • Yum ing The newest so good inside.

  • Oh, I didn't even get to disappear.

  • Yeah, I just broke up.

  • So what we showed, of course.

  • We used regular 2% milk to put the creaminess into this dish.

  • But traditionally it is heavy cream that is used.

  • And he used that heavy cream.

  • It'll be just like the restaurant, but heavenly, Yes, but having at home.

  • You know, sometimes we cut down here and there, so your choice on what type of milk you want to use, but either way, it's gonna be yummy.

  • So the spa liquid here is ready, but basically what can have it with a potty?

  • It's great.

  • Which body or with non Czar Perata's, but also the side dish with the rice and some doll allow you full meal with this right?

  • And some people just like to have it by itself.

  • A lot of money.

  • Love was a lot of polyphony lovers out there.

  • So probably it's so if you like this video and you want to see more from us than be sure you subscribe to our channel, it's free and you'll be the first to know as soon as we post a new recipe and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life, your choice on how you your choice on how and perfect press was Stop now, right now, right now.

Hi.

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パラック パニール レシピ|私はカレー インドのベジタリアン料理を表示します。 (Palak Paneer Recipe | Show Me The Curry Indian Vegetarian Dish)

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    林宜悉 に公開 2021 年 01 月 14 日
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