Sunday, 17 March 2013




Spinach - 600 gms

Green chilies - 2 chopped 

Paneer - 2 cups in cube

Oil - 2 tbsp

Cumin Seeds - 1 tsp

Garlic - 1 tsp finely chopped

Ginger - 1 tsp finely chopped

Lemon Juice - 1 tsp

Cream - 2 tsp

Butter - 1 tbsp

Salt to taste

  • Blanch the spinach in lots of boiling salted water for about 3 minutes.
  • Refresh in chilled water.
  • Squeeze out excess water gently and blend to a fine paste with the green chilies.
  • Deep fry the paneer cubs in moderately hot oil till light golden in color.
  • Drain on absorbent paper.
  • Heat the butter  in a heavy based pan.
  • Add the cumin seeds and let them crackle.
  • Add the garlic and ginger and fry briefly till the raw smell goes away.
  • Add the chopped spinach puree, salt and mix well.
  • Add water if required to get a gravy of desired consistency and bring to a boil.
  • Add the deep fried paneer cubes and stir to mix gently.
  • Mix in the lemon juice.
  • Simmer for about 4 minutes.
  • Put off the heat and mix in the cream.
  • Served with hot chaapati or naan.Naan 

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