Rohit Komal kamle
| 1 minute to read
- oil - 2 tablespoon Onion 2, chopped Ginger-Garlic Paste 1 teaspoon Tomatoes 2, chopped Spinach 500 gms Water 2 cups Salt to taste Oil 1 teaspoon Cumin Seeds 1 teaspoon Green Chillies 2, slit Turmeric Powder ½ teaspoon Red Chilli Powder 1 teaspoon Garam Masala Powder ½ teaspoon Paneer 250 gms., cut into ½ inch cubes Ginger 1 inch piece, julienned
take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli. blend to smooth paste without adding any water. keep aside. now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromatic. further, add ½ onion and saute till it turns golden brown additionally, add ½ tomato and saute till the tomatoes turn soft and mushy. add prepared palak paste, ¼ cup water and ¾ tsp salt. mix well adjusting consistency as required. further, add roasted paneer and mix well. simmer for 5 minutes or till paneer absorbs flavour. turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well. finally, serve restaurant-style palak paneer with roti / naan.