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Ingredients Jump to Instructions ↓

  1. 4 bunches spinach (Palak)

  2. panir (made from 1 litre milk)

  3. 2 tablespoons butter

  4. 2 medium onions

  5. 1 1/2 tablespoons dhaniya powder (corriander powder)

  6. 1 1/2 tablespoons red chili powder

  7. 1/2 teaspoon jeera powder (powdered cumin seeds)

  8. 10 cashews

  9. 2 teaspoons poppy seeds

  10. 2 tomatoes

  11. 1/4 teaspoon turmeric powder

  12. 1/2 cup curds

  13. salt

  14. 1 teaspoon sugar

  15. cinnamon

  16. clove

  17. black pepper

Instructions Jump to Ingredients ↑

  1. Cut paneer into cubes.

  2. Set aside.

  3. Wash and chop palak finely.

  4. Cut onions into small pieces.

  5. Cut tomatoes into 2 inch cubes.

  6. Heat a little butter.

  7. Fry palak till it shrinks.

  8. Allow to cool.

  9. Grind to a smooth paste.

  10. Grind cashews and poppy seeds together to a smooth paste.

  11. Fry all the spices in little ghee and then powder.

  12. Heat rest of the butter with little oil and fry onions till crisp and golden.

  13. Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.

  14. Stir for a minute.

  15. Add whipped curds.

  16. Cook on reduced flame till oil floats on top.

  17. Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.

  18. Mix cashew-poppy paste and pour just enough water required for the gravy.

  19. Cook on medium flame till gravy becomes thick.

  20. Add paneer pieces.

  21. Remove from heat.

  22. Sprinkle garam masala powder.

  23. Serve hot with finely cut onions and lime.

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