Ingredients
- Spinach 2 large bunches
- 200 grams Cottage cheese (paneer)
- 2-3 Green chillies
- 8-10 cloves Garlic
- 3 tbsp Oil
- 1/2 tsp Cumin seeds
- Salt to taste
- 1 tbsp Lemon juice
- 4 tbsp Fresh cream
- Remove stems, wash spinach thoroughly in running water.
- Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
- Remove stems, wash and roughly chop green chillies.
- Grind spinach into a fine paste along with green chillies.
- Dice paneer into one inch by one inch by half inch pieces.
- Peel, wash and chop garlic.
- Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute.
- Add the spinach puree and stir. Check seasoning. Add water if required.
- When the gravy comes to a boil, add the paneer and mix well.
- Stir in lemon juice. Finally add fresh cream. Serve hot.
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