Description
Popular North Indian dish combines fresh Spinach with Paneer in creamy curry sauce.
| Ingredients-1 | |
|---|---|
| 1 bunch | Fresh spinach |
| 15 nos | Paneer (cubed) |
| 1 no | Onion (finely chopped) |
| 3 nos | Tomatoes (ripe and juicy) |
| 2 nos | Green chilli (small) |
| 1 inch | Ginger |
| 2 clove | Garlic |
| 4 stks | Coriander leaves |
| ½ cup | Milk |
| 2 pinch | Turmeric powder |
| ¼ tsp | Red chilli powder |
| ¼ tsp | Garam masala powder |
| ½ tsp | Salt |
| 4 tsp | Oil |
| 1 tbsp | Ghee |
| ¼ tsp |
| Ingredients-2 | |
|---|---|
| 10 nos | Cashew nuts |
| 1 tsp | |
| 2 tsp |
Instructions
Wash spinach thoroughly and saute them in 2 tsp of oil until tender or wilted. Grind sauteed spinach, green chillies, coriander leaves, ginger and garlic to form a thick paste. Blanch the tomatoes and puree them and keep aside. Dry roast cashews, cumin seeds and coriander seeds separately and grind them together to make a fine powder. Heat ghee in a pan and fry the paneer cubes until golden and keep aside. In the same pan add oil and fry the chopped onions till they turn golden. Add the spinach paste to this mixture and cook on low flame for 3 to 4 minutes. Then add pureed tomatoes along with turmeric powder, red chilli powder, garam masala powder, ccc powder(cashew, cumin, coriander) and salt. Let simmer for a couple of minutes, add milk and fried paneer pieces and simmer until the oil separates. Watch for the consistency, it should look thick and creamy. Serve hot with naan / roti / Ghee rice.
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hi you have not shown where
hi
you have not shown where to add the 2 cloves as given in the ingredients list