Palak Paneer & Channa Dal Tadka

Palak Paneer- Numerous recipes have been written! I m adding one more to it! What works here, is the simplicity of this dish, handed down by family and perfected by sheer trial n error! Please try this recipe and I m sure you will find this a deal breaker!
Channa Daal Tadka is a staple, you will find your plate full of this in any Indian wedding ceremony!My idea is to keep the daal simple so that it doesn't over powers your main dish!
Served best with Rice or any Roti of choice
As always thanks for stopping by and hoping you would try n drop a line of comment or improvement suggestion!cheers!

Palak Paneer & Channa Daal Tadka the perfect lunch!
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Chinki's Secret Indian Recipe !

Preparation Time: 
Cooking Time: 


Palak- 1/2 bunch or 1 cup- leaves only washed and drained
Paneer- 1/2 cup- diced in small cubes
Onion- 1 small- diced small, tomato- 1large diced small
Ginger-garlic- 1 inch and 2 cloves- diced fine
Green chilli- 4-5 or as per taste
Masala- turmeric, chilli powder, cumin pwdr, coriander pwdr, 2 inch cinnamon, 4-cloves,3bay leaves, 2 cardamom, Kasturi Methi dry leaves
Oil- 5 tsp, salt and sugar
In a pan boil water, add pinch of sugar ( not more than 20 grains)! And add palak, boil for 2-3 mins- take out by draining water. Now carefully blend it into paste.
Same pan add oil, cinnamon,bay,cloves,cardamom,add onion, salt and sauté till golden ( not brown!) add ginger garlic and sauté till raw smell goes away. Add the tomatoes and fry till it's all mushy. Add the green chillies and the palak paste. Sauté for 3-4 mins. Carefully take the entire thing and blend into a smooth paste.
Add two tsp of water in the same pan and add the palak onion paste to it. This is the time you add all the dry masala( turmeric, cumin,coriander,chilli) and after 4-5 mins add the paneer cubes- put the heat on low and slow cook for 5-6 mins,allowing the paneer to soak up the goodness! Add a pinch of chaat masala ( the secret ingredient!) stir and turn heat off!done!
For Channa Daal: Take 1 cup Channa daal, wash and add 4 cups water and pressure cook for 6-7 whistle. In a pan take two tsp of Ghee, add 1 cinnamon, 3-4 cloves, 2 bay, 2 dry red chilli, and 2 green cardamom, some chopped raisins and cashew nuts, add some cumin seeds and let it crackle. Temper this with the Daal- add turmeric, cumin pwdr- a pinch and red chilli pwdr,salt and cook till daal mixes well with turmeric!
I m not sure how to retain the natural green color along with the taste, mine takes the color of a pea soup but God knows it tastes wa wa woom!!
Chaat masala a pinch is the key note for the palak paneer dish, but don't be generous with the amount!
Don't fry the paneer! It's used raw and fresh, just diced small!