Friday, 7 February 2014



·         Spinach                        500 grams
·         Paneer (Cottage Cheese)  200 grams
·         Green Chilies                1-2
·         Garlic                            5-8 cloves
·         Onion                           1 midium size ,finely chopped
·         Cumin seeds                 ½ teaspoon
·         Oil                                3-4 Tablespoon
·         Turmeric powder            1 teaspoon
·         Red Chilly Powder           1 teaspoon
·         Sugar                           to taste


Wash spinach thoroughly and cut . Blanch in salted boiling water for two minutes.  Drain the water and again pour some cold water. Squeeze out excess water.  Grind spinach into a fine paste along with green chilies. Dice paneer into small cube. You can fry the Paneer if don’t want a raw flavor. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change color, add Onion and chopped garlic and sauté for half a minute. Add the spinach puree and stir. Add salt haldi powder and red chilly powder . Add  some water if required. When the gravy comes to a boil, add the paneer and mix well. Add some sugar . Serve hot.

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