Ingredients Jump to Instructions ↓

  1. 6 bunches, spinach leaves

  2. Water 6 bunches, spinach leaves

  3. 2 onions, chopped and sauted (to look transluscent)

  4. 6 green chillies

  5. 1 bunch coriander leaves

  6. 150 gms Paneer, cubed (cottage cheese)

  7. 1 tsp Cumin seeds (Jeera)

  8. 1 pinch, soda bi-carb

  9. Salt, to taste

  10. 1 tablespoon Oil / Ghee

  11. 1 dessert-spoon Butter

  12. Water

Instructions Jump to Ingredients ↑

  1. Cut off the stems from the Spinach leaves and wash the leaves carefully. Blanch them in a pot of boiling water for about 10 minutes, adding a pinch a soda-bicarb to ensure that the colour of the spinach doesn't run. Drain the water and cool the spinach.

  2. In a blender, puree the sauted onions, spinach, coriander, chillies and cumin seeds, with a little water, till it is smooth.

  3. In a pan / skillet, heat some oil / ghee, and lightly fry the paneer cubes. Remove the goldenish paneer cubes from the pan and keep aside.

  4. In the skillet, add the pureed spinach on a medium flame adding about a cup of water (if you want it of a thinner consistency). Add salt to taste and let it remain on the fire, till little bubbles start to appear. Add a tablespoon of butter, for a delicious taste.

  5. Now add the paneer to the Spinach.

  6. Serve hot with Parathas / Naan / Chapatis / Rotis.


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