1. Blanch the spinach leaves in boiling water for a few seconds, then transfer them to ice-cold water.
2. Blend the blanched spinach leaves into a smooth puree.
3. Heat oil in a pan and add cumin seeds. Allow them to splutter.
4. Add chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and cook until the raw smell disappears.
6. Add turmeric powder, red chili powder, garam masala powder, and salt. Cook until the oil separates from the mixture.
7. Add spinach puree and bring the mixture to a boil.
8. Add paneer cubes and simmer for a couple of minutes until well-coated with spinach gravy.
9 .Palak Paneer is ready to be served.
Paneer, Mother Dairy | 150 Gram
Spinach (Palak) | 2 Cup(s) ( 60g )
Ginger and Garlic Paste | 1 tsp ( 6g )
Cumin seeds | 0.5 tsp ( 1g )
Turmeric Powder | 0.25 tsp ( 0.795g )
Garam Masala | 0.25 tsp ( 0.5g )
Chilli Powder | 0.5 tsp ( 1.35g )
Salt | 0 As Per Requirement ( 0g )
Oil | 1 TBSP ( 13.6g )
Onions | 1 Piece(s) ( 70g )
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Yes, you can exchange oils as follows:
1TBSP ghee = 1 TBSP olive oil= 1 tbsp mustard oil = 1 TBSP coconut oil
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