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Preparation Time : 15
Cook Time : 15
Total Time : 30
2 bunch palak (spinach)
250 gm Paneer (cut into cubes size)
1/2 teaspoon cumin seeds
2-3 green chllies
8 garlic chopped
Salt to taste
1 tablespoon lemon juice
2 tablespoons fresh cream
3 tablespoons oil
Remove the stem and wash the leaves thoroughly in running water. Blanch in salted boiling water for 2 minutes.
Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chilli.
Heat oil in a pan. Add cumin seeds, when they begin to change color, add garlic and saute for half a minute.
Add the palak puree and stir nicely. Add water if required. When the gravy comes to a boil, add paneer and mix well. Stir in lemon juice.
Garnish with fresh cream and serve hot with roti or chapati.
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Saba Firoz Shaikh