INGREDIENTS
2 or 3 bunches spinach
3-4 medium onions (chop fine)
2 tsp ginger-garlic
½ kg paneer/tofu [cut into cubes]
3-4 tbsp oil
1½ cup curd
2 tsp garam masala pdr
1 tsp chaat masala [opt]
1 tsp jeera pdr
1 tsp amchur
½ tsp haldi
½ tsp dhania pdr
METHOD
Clean and wash spinach well and boil in ¼ cup water in a covered pot till soft. Allow to cool and then puree. In a frying pan, shallow fry the paneer cubes with salt, turning so that all the sides become golden brown. Fry onions till light brown, add ginger-garlic paste and powdered masalas and fry. Add spinach and cook for a few minutes. [Cover pan to avoid spurting] Mix curd to a smooth paste. Add paneer pieces and then curd. Add salt to taste and a tsp of sugar if desired. Allow to simmer for a couple of minutes. Serve with naans or parathas.
2 or 3 bunches spinach
3-4 medium onions (chop fine)
2 tsp ginger-garlic
½ kg paneer/tofu [cut into cubes]
3-4 tbsp oil
1½ cup curd
2 tsp garam masala pdr
1 tsp chaat masala [opt]
1 tsp jeera pdr
1 tsp amchur
½ tsp haldi
½ tsp dhania pdr
METHOD
Clean and wash spinach well and boil in ¼ cup water in a covered pot till soft. Allow to cool and then puree. In a frying pan, shallow fry the paneer cubes with salt, turning so that all the sides become golden brown. Fry onions till light brown, add ginger-garlic paste and powdered masalas and fry. Add spinach and cook for a few minutes. [Cover pan to avoid spurting] Mix curd to a smooth paste. Add paneer pieces and then curd. Add salt to taste and a tsp of sugar if desired. Allow to simmer for a couple of minutes. Serve with naans or parathas.
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