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Ingredients
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5 cups
chopped spinach (palak)
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250 grams
cottage chease
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2 tablespoons
oil
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1/2 cup
finely chopped onions
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1 teaspoon
garlic cloves, grated
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1 teaspoon
ginger, grated
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2
green chillies, finely chopped
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1/2 teaspoon
turmeric powder
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1/2 cup
tomato pulp
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Salt to taste
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1/2 teaspoon
garam masala
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2 tablespoons
fresh cream
Directions
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Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
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Drain, refresh with cold water and keep aside to cool for sometime.
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Blend in a mixer to a smooth purée and keep aside.
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Heat oil in the pan over medium flame, and fry the onion, until it becomes transparent.
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Now add garlic, ginger, green chilli and turmeric powder and roast it on medium heat for 2-3 minutes.
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Add tomato pulp to the mixture, and saute on medium flame, until it leaves the oil. *while stirring continuously.
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Now add spinach puree and 1/4 cup water to this mixture, and cook for 4-5 minutes on medium flame.
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Add fresh cream, and mix it well, now add salt and garam masala to it and mix well.
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Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
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Serve hot with roti or rice.
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