Palak Paneer - Cheese And Spinach Curry
Ingredients
Chopped Spinach 250 grams, blanched and drained
Green chilies 1-2
Garlic cloves 3-4 cloves
Ginger 1 inch piece
Oil 3 tbsp
Onion 1, chopped
Cumin seeds 1/2 tsp
Tomato 1 medium, chopped
Salt to taste
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam Masala 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Fresh cream 2 tbsp
Cottage Cheese cubes 250 grams
Preparation
Blend the blanched spinach along with green chilies, garlic cloves and ginger and a little water. Keep aside.
Heat oil in a vessel and add cumin seeds and onions, sauté until the onions are translucent in color.
Add chopped tomato, cover and allow to soften.
Now add salt, red chili powder and turmeric powder and cook until oil separates from the gravy.
Now add blended spinach. Mix, cover and turn the flame low and allow to cook for 10 minutes.
Now add fresh cream and mix. Bring to one boil on low heat.
Lastly, add cottage cheese cubes and cook for just one minute and turn off the flame. Cooking the cottage cheese for too long will make it tough and rubbery.
Dish out and garnish with green chilies and fresh cream.
Enjoy with paratha or roti.
Butter Naan/Kulcha
Ingredients
Plain flour 2 cups
Salt 1 tsp
Baking powder 1 tsp
Kalonji 1 tsp
Oil 2 tbsp
Yogurt 1/2 cup
Water for kneading
Allow to dough to rest for at least 30 minutes
Topping: Butter, Fresh coriander, Kalonji
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16 сен 2024
