Pakal paneer recipe in indian resturant style

1. Paneer--If you are using suspended paneer take it out and then maintain at room temperature for 3-4 hours before cooking or you can defrost it.Take oil in a moderate sized thick tawa (flat pan) and place very little oil in it. Add the paneer cubes and fry until they are golden brown. Sprinkle some salt on it and place it aside.

2. Gravy-- Steam the spinach (palak) in a steamer or pan approximately 5 6 minutes. To steam at a bowl cut the palak and add a spoonful of plain water and pay it to get 5-6 minutes. Just take the spinach, Onionsberries, ginger- garlic, chillies and also make a nice paste in a blender.

3. Take a non-stick pan and pour oil into it and heat medium heat. Add jeera powder, garlic, cloves and saute for a few minutes. Add the glue keep stirring it as it tends to flutter all around. Gently cover the pan for roughly 7-8minutes occasionally waking it. Bring some water in the event the gravy is too thick. Insert a pinch of sugar and salt . Add the sour cream, then combine gently and put in the paneer. Prepare for 5-6 minutes just before carrying it. Serve with roti or chapati.