Tuesday, 4 February 2014


Ghee or Oil for deep frying
2 tbsp Ghee or Oil
500g  Paneer
1 Onion, finely chopped
1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 Teasp Cumin Powder
1/2 Teasp Coriander Powder
1/4 Teasp Turmeric Powder
1 Teasp Chilli Powder
500g Fresh Spinach, chopped
Salt to taste


Put spinach in boiling water for 3-4 mins and drain the water properly.
Cut the paneer pieces into 2 inch pieces.
Heat the ghee or oil until hot then fry the paneer until golden brown.
Set aside.
Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
Add boiled spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes until the oil leaves the sides of the pan.
Add the cheese, cover and cook for a further 10 minutes.
Serve hot with boiled rice or  roti, paratha or naan.



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