Ingredients
- 2 packets amul paneer
- 100 gms boiled peas
- 750 gms palak cleaned and chopped
- 4 onions peeled and grated
- 2 tomatoes washed and grated
- t tsp ginger grated
- 1 tsp garlic crushed
- Whole spices garlic, clove, cardamom, and a pc of cinnamon
- 2 tsp dhaniya powder
- 2 tsp garm masala powder
- 8 green chilies
- 1 tbsp cream
Method
- Boil spinach with ½ tsp salt and ½ tsp sugar for 5 mins and let it cool completely
- Fry paneer in pan and in same oil, add 1 tbsp ghee.
- Add jeera when hot followed by whole spices
- Lower the flame and add onions and salt and sauté for 10 mins.
- Now add tomatoes, ginger and garlic and bhuno for 10 more mins or till oil separates
- Add 1 tbsp fresh cream, mix well.
- Add 2 tsp dhaniya powder and 2 tsp garam masala and sauté for 2 more mins.
- Add fried paneer and mix well.
- Add boiled peas. Taste seasoning and switch off flame.
- Grind boiled spinach with 8 green chilies and add immediately before serving to the masala mixture so that no oxidizing process takes place and you have fresh green colour.
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