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Preparation Time : 15
Cook Time : 20
Total Time : 35
250gm cottage cheese
1 bunch Spinach (Palak)
1 cup coriander leaves
5 green chilies (break into 2)
3 tablespoons curd
1 medium size onion (cut into) pieces
2 tomato (cut into pieces)
5 nos garlic pods
1 inch ginger (cut into pieces)
1 teaspoon cumin seeds
Salt to taste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 green cardamom
2 bay leaf
5 nos black pepper
3 tablespoons cooking oil
1 tablespoon lemon juice(optional)
Heat 1 tablespoon oil in deep wok. Add onion, tomato, green chilies, garlic and ginger and saute for 30seconds on high flame.
Add spinach and coriander leaves and cook for 2minutes on high flame. Let them cool on room temperature. Grind this all into fine paste.
In wok heat 2 tablespoons oil add cardamom, clove, bayleaf, black pepper and cumin seeds when cumin stop spluttering add spinach puree in it and cook till oil start floating on it. Keep stirring in between.
Add curd, salt, red chilli powder and garam masala powder, mix it and cook for 3minutes on low flame.
Add paneer n gently mix it in puree and cook for 2 minutes on low flame. Switch off gas and pour lemon juice on it, gently mix.
Serve this garma garam Paneer Hyderabadi with Chapati or rice.
Suggestions:- Do not add turmeric powder coz it will change the color of the dish. If you want to add so add a pinch of turmeric powder.
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Saba Firoz Shaikh