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Spinach paneer curry

PALAK PANEER

Rinse and drain 4 cups loosely measured or 2 cups tightly packed spinach.

Add half tablespoon oil to a hot pan. Add 1 to 2 chopped green chilies.

Add spianch and 8 to 10 cashew nuts. Saute until the spinach wilts completely.

The raw flavor of spinach should have gone completely .

Cool and grind to a smooth paste with ¼ cup clean water.

Palak puree should be thick and smooth.

Heat the same pan with 1 spoon oil . Add 2 whole cardamoms, one inch cinnamon, 2 cloves and 1/8th teaspoon cumin seeds.

Add ¾ cup fine chopped onions. Saute until they turn golden. Spoon in 1 tsp ginger garlic paste.

Throw in half cup deseeded and chopped tomatoes and half teaspoon salt.

When the tomatoes turn fully mushy, add garam masala.

Pour water and cook covered until the onions are completely soft cooked. Add kasuri methi

Add the spinach puree. Mix it well and cook until it begins to bubble.

Add 200 grams cubed paneer.

Give a good mix and add some cream.

Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha.

SIMILAR RECIPIES

Scribbled Underline 2

01 JEERA RICE RECIPE

02 PANEER BUTTER MASALA

03 SHAHI PANEER RECIPE