- Average
- Average budget
Ingredients
- Paalak ( spinach ) – 500 gm ( chopped)
- Paneer – 250 gm (cut into cubes)
- Onion – 1 small (chopped)
- Ginger – ¼ inch (chopped)
- Tomato – 1 big size (cut into quarters)
- Salt
- Oil – 2tbsp
- Garlic flakes – 8 (chopped)
- Tejpatta – 2
- Green chilly – 2 (chopped)
- Jeera (Cumin seeds) – ½ tsp.
- Kasoori methi – 1 tbsp (roasted on a dry tava and crushed to powder)
- Besan – 2tbsp
- Garam masala powder
- Malai (fresh cream)– 1 tbsp
- Grated paneer – 1 tbsp
Preparation
Step 1
Pressure cook paalak, tomato, onion and ginger with 1-cup water for 2 minutes. Let the cooker cool, and then grind the cooker’s content into a fine paste.
Fry paneer in oil till golden brown, drain and keep aside. Roast kasoori methi for a minute on a dry tava. Powder it using your hands.
In the same oil, put Jeera, Tejpatta, garlic flakes and green chilly. When Jeera begins to splutter, add the paalak paste and salt. Sauté for a minute. Put besan and stir continuously so that besan dissolves in paalak completely. Add the garam masala powder and kasoori methi.
Keep stirring on low flame till paalak thickens or till you reach the desired consistency of paalak.
Add the paneer cubes. Garnish with malai and grated paneer. Serve hot with paraatha.