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Friday, May 15, 2009



Ingredients: Palak (Spinach): 2 bunches (washed and chopped)

Kasturi Methi leaves: 5 table spoon

Paneer: 1 ½ cup

Onion: 2 (finely chopped)

Tomatoes: 2 (finely chopped)

Green chillies: 4

Garlic: 3-4 cloves (finely chopped)

Ginger: 1” (chopped finely)

Cumin seeds: ½ tsp

Red chilli powder: 1tsp

Cumin powder: 1 tsp

Dhania powder: 1 tsp

Turmeric Powder: 1tsp

Garam Masala Powder: 1 tsp

Salt to taste

Sugar: ¼ tspOil for frying

Water: 1 cup


  • Wash & drain the water from Spinach. Chop them coarsely.In a pan bring to boil for 8 minutes.

  • Roast the Kasturi Methi for few minutes on tava

  • Cool & grind the spinach and roasted Kasturi Methi coarsely to Paste.

  • Deep fry the paneer cubes till golden brown

  • Heat oil in a kadhai.Add cumin seeds and onions ad fry till the onions becomes brown in color.

  • Add garlic,green chillies and ginger and saute it for 1 minute and now add tomatoes and salt and cook till tomatoes are done.

  • Add all the species and sugar & fry them for another 5 minutes.

  • Add the Palak paste and mix it well. Now add 1 cup of water.
  • Allow it to cook for another few minutes till the gravy start boiling.
  • Add fried paneer cook it for another 2 minutes
  • Switch off the flame. Serve hot

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