- Remove stems, wash spinach thoroughly in running water.
- Blanch in salted boiling water for two minutes.
- Refresh in chilled water.
- Squeeze out excess water.
- Remove stems, wash and roughly chop green chillies.
- Grind spinach into a fine paste along with green chillies.
- Dice paneer into one inch by one inch by half inch pieces.
- Peel, wash and chop garlic.
- Heat oil in a pan.
- Add cumin seeds.
- When they begin to change colour, add chopped garlic and sauté for half a minute.
- Add the spinach puree and stir.
- Check seasoning.
- Add water if required.
- When the gravy comes to a boil, add the paneer and mix well.
- Stir in lemon juice.
- Finally add fresh cream.
- Serve hot.
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