PAAK PANEER(SPINACH)
Ingredients
- Onion - 1 Medium Size
- Green Chilies - 4
- Turmeric - 1/4 Teaspoon
- Coriander Powder - 1/2 Teaspoon
- Cumin Powder - 1/4 Teaspoon
- Cumin Seeds - 1 Teaspoon
- Lemon Juice - 1 Tablespoon
- Garam Masala - 1/4 Teaspoon
- Spinach - 1 Bunch
- Ginger - 1 Inch Finely Chopped
- Garlic Cloves - 7-8 Finely Chopped
- Paneer (Indian Cheese) - 100 Grams
- Ghee (Clarified Butter) - 2-3 Tablespoon
- Katuri Methi (Dry Fenugreek Leaves) - 1 Teaspoon
- Yogurt or Cream - 2-3 Tablespoon
- Water - 1/4 Cup
- Salt - To Taste
Instructions
- Heat the pan and add spinach, green chilies and water and cover and on medium heat. Let it cook for 3-4 minutes then turn off the heat.
- Chop the spinach in a chopper with a few pulses, but do not make paste.
- In a pan heat the ghee. Add cumin seeds, ginger and garlic and stir for 1-2 minutes.
- Then add onion and fry until light brown.
- Add turmeric powder, garam masala, coriander powder, cumin powder and stir nicely, fry for two minutes.
- Now you can add spinach into onion and give a stir.
- Add salt mix and well. When the mixture starts to boil, add cream or yogurt and boil for two minute.
- Add paneer, lemon juice and kasturi methi and let it boil for one more five minute.
- Garnish with shredded paneer.
A wonderful quick vegetarian dish with spinach and indian cheese.
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