Cooking time – 40-45 minutes
Serves – 4
- Spinach – 1 bunch
- Onions – 3 Large sized
- Garlic crushed – 1 tea spoon
- Ginger crushed -1 tea spoon
- Green chillies-2 finely chopped
- Cooking oil – 6-7 tbsps
- Cumin seeds – 1 tbsp
- Bay leaf-2
- Badi elaichi-1
- Cinnamon – 1 inch stick
- Paneer – 300 gms
- Coriander Powder-1 tsp
- Jeera Powder -1 tsp
- Turmeric powder-1 tsp
- Garam Masala Powder -1tsp
- Chilli Powder-1 tsp
- 1/2 table spoon sukhi patti of kasturi methi
- Salt to taste
- Put the cleaned and washed Palak in a pressure cooker without water. Cook until 1 whistle of the cooker and Keep aside. (y)
- Let it cool then drain the water and make a puree of the spinach leaves.
- Take oil in a frying pan, Cut the fresh paneer into cubes deep fry the paneer pieces in oil, Caution…they tend to burn off soon, carefully toss them on medium flame until light golden color and remove to a plate.
- In the same oil when it is very hot add cumin seeds and bay leaf. When it starts spluttering add chopped garlic and chillies. After a few seconds add chopped onion and fry until golden brown.
- Add chopped tomato, mix well and cover and cook over low heat for 5-7 minutes ,stirring in between.
- In the meanwhile take a bowl add ginger paste,turmeric powder, coriander powder, red chilli powder, salt, crushed cinnamon sticks and badi elaichi. Now mix all the ingredients with little water.
- Now add all the mixed contents of the bowl in a pan and fry, stirring constantly on medium flame, for about 10-12 min or, until the paste turns a light brown color and the oil separates.
- Now add fried paneer, boiled peas and water for gravy, stir for 5 minutes. Add sukhi kasturi methi, garam masala and cook for 10 minutes on medium flame.
- Add puree of the spinach leaves and paneer with some water if required and stir for 5 minutes.
- Remove from the fire.
- You can add a small cube of butter to it, if you wish.
- Goes well with Hot Chapathis, Paranthas ,Naan or, fried rice.