Description:
Paneer In Palak & Methi Leaves With Kashmiri Masala
Preparation:
1) Finely grate Onion and Tomato.
2) Thaw frozen chopped Palak and chopped Methi Leaves.
3) Cut Paneer into cubes.
4) In small cooking pot, boil 2 Cups of Water.
5) Add 1 Tablespoon of Oil, Paneer Pieces and TURN OFF FLAME.
6) Cover & keep aside for 5 mins.
7) Drain excess water and place in 1 Cup of Water in bowl.
Cooking:
1) On medium flame, heat Oil in pan.
2) Add Cloves, Cinnamon Sticks, Whole Black Pepper, grated Onion, grated Tomato, Turmeric Powder and Salt.
3) Mix well and Cover & Cook for 2 mins.
4) Add Kashmiri Masala Paste, Green Chilli Chutney and mix well.
5) Add Thawed Palak, Thawed Methi Leaves, Red Chilli Powder, Coriander Cumin Powder, 1 Cup of Water and mix thoroughly.
6) Cover & cook for approx 2 mins.
7) Add drained Paneer, 0.25 Cup of Water and mix well.
8) Cover & cook for approx 8 mins.
9) Turn on high flame and stir time to time until Oil comes out.
10) Turn off flame, add Salted Butter and mix well.
Serve For: 4 Person
Total cooking time: 50 mins.
Garnishing:
Serve Hot With Roti
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 5 Tablespoon |
|
| Cloves | 5 Piece | |
| Black Pepper Whole | 5 Piece | |
| Cinnamon Sticks | 3 Piece | |
| Cottage Cheese ( Paneer ) | 200 Gms |
|
| Salted Butter | 20 Gms |
|
| Kashmiri Masala Paste | 2 Tablespoon | |
| Spinach ( Palak ) | 120 Gms | |
| Grated Onion | 100 Gms | |
| Grated Tomato | 100 Gms |
|
| Chopped Fenugreek Leaves ( Methi ) | 100 Gms | |
| Green Chilli Chutney | 1 Tablespoon | |
| Red Chilli Powder | 0.5 Tablespoon | |
| Coriander Cumin Powder | 0.5 Tablespoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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