Ingredients
|
Quantity
|
Spinach (Palak)
|
3-4 bundle
|
Ghee
|
30 ml
|
Ajwain
|
A pinch
|
Dry Chili
|
2-3 pieces
|
Chopped garlic
|
10 gram
|
Fresh cream
|
40 ml
|
Salt
|
To taste
|
Cumin, Coriander
powder
|
5 gram
|
Method
- Wash and blanch the palak, refresh it and make fine paste of it. Now, lightly fry the paneer and keep aside.
- Heat ghee on a pot and dry chili Ajwain and garlic temper it.
- Add palak paste, cumin, coriander powder salt and cream, cook well at last add diced paneer, stir well garnish and serve.
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