Palak Paneer:
Fixings:
- 250 grams paneer (curds), cubed
- 500 grams new spinach leaves, washed and sliced
- 1 enormous onion, finely sliced
- 2 tomatoes, finely hacked
- 2 green chilies, cut longwise
- 1 tablespoon ginger-garlic stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 cup profound cream
- Salt to taste
- 2 tablespoons ghee or oil
- New coriander leaves for decorate
Guidelines:
1. Heat ghee or oil in a skillet over medium power. Add cumin seeds and let them splutter.
2. Add finely hacked onions and sauté until splendid brown.
3. Add ginger-garlic stick and sauté until the unrefined smell disappears.
4. Add chopped tomatoes and green chillies and continue cooking until soft and tender
5. Add coriander powder, turmeric powder and salt and cook for 2 to 3 minutes and keep stirring.
6. Add sliced spinach leaves and consolidate everything as one. Cook until spinach contracts and decreases in volume.
7. Switch off the power and let the mix cool barely. Then mix it into smooth puri with the help of a blender or food processor.
8. Return the pureed mix to the skillet. Add garam masala and mix well.
9. Add paneer 3D shapes and significant cream. Blend delicately to cover the paneer with the spinach sauce.
10.Stew for 5-7 minutes or until the paneer is warmed through and the flavors are especially joined.
11. Decorate with new coriander leaves and serve hot with naan or rice.
It's ready
