- 1 bunch Palak leaves Washed
- 100 gms Paneer / Cottage Cheese
- 2 Onions -chopped
- 2 small Tomatoes - chopped
- 2-3 Black Pepper
- 1 tsp Jeera / Cumin Seeds
- 1 tsp Saunf / Fennel seeds
- 1 tsp Dhania / Coriander seeds Powder
- 2 Cloves
- 5-6 Garlic flakes
- 1' Ginger grated
- Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
- Haldi/Turmeric powder - 1/2 tsp
- Oil / Butter
- Salt to taste
Time Required: 25-30 mins
Method:
Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree
Step 02) In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely and grind the the spices in blender
Step 03) Mince garlic flakes and ginger and keep aside.
Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.
Step 05) In the same pan, add finely chopped onions fry till it turns to golden brown
Step 06) Then add finely chopped tomatoes fry for 3-4 mins.
Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.
Step 08) Add turmeric and Everest kitchen king masala.
Step 09) Now add the spinach puree, add water to make medium consistency gravy and salt to taste.
Step 10) Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.
Serving: Serve hot with phulkas/ roti/ chapati.
Step 02) In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely and grind the the spices in blender
Step 03) Mince garlic flakes and ginger and keep aside.
Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.
Step 05) In the same pan, add finely chopped onions fry till it turns to golden brown
Step 06) Then add finely chopped tomatoes fry for 3-4 mins.
Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.
Step 08) Add turmeric and Everest kitchen king masala.
Step 09) Now add the spinach puree, add water to make medium consistency gravy and salt to taste.
Step 10) Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.
Serving: Serve hot with phulkas/ roti/ chapati.
