Ingredients:
- Palak 250g
- Paneer 250g
- Onion 1 (100g)
- Green chilli
- Garlic 5 - 6 cloves
- Ginger garlic paste 1tsp
- Fresh cream 2 tbs
- Cumin seeds 1/4 tsp
- Cinnamon 1/4"
- Cardamom 4 cloves
- Cloves 2
- Kasoori methi 1 tsp
- Coriander leaves
- To blanch palak, boil water in a pot. Add palak to the boiling water and cook for 1 1/2 minutes. Immediately transfer to ice cold water. Then drain and grind to a smooth thick paste.
- Heat up 2 tbs butter and 1 tbs of oil. To this add cumin, cinnamon, cardamom and cloves
- Add finely chopped onion and saute until they turn to golden
- Now add crushed garlic and green chilli
- Stir for 1 minute
- Add ginger garlic paste and stir for 1 minute
- To this add palak paste. Add salt as needed.
- Cook for 1 1/2 minute
- Add kasoori methi to this
- Next add paneer and cream
- Mix gently and turn off the flame
- Garnish with coriander leaves
- Serve with chapati or rice
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