Preparation time: 40 minutes
Spinach — 1 pound
Tomato — 1 medium
Onion — 1 medium
Paneer — 2 cups (1 inch cubes)*
Green chile — 3 long
Cloves — 4
Cinnamon — 1 inch stick
Garlic Paste — 1 tsp
Ginger — 1 tsp (chopped)
Oil — 3/4 th of a cup
Turmeric — a pinch
Sugar — 1 tsp
Salt to taste
In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes soft remove from heat and let cool.remove the excess liquid from the pot and keep aside.blend spinach into a semi-soft paste and then add the liquid kept aside.
In a skillet, heat oil, add cinnamon, cloves garlic, ginger and fry for two minutes on medium heat. Then add sliced green chiles and finely chopped onion and fry until chopped onion turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and cook on medium heat for 12 more minutes.
Now add paneer pieces and cook until the sauce thickens slightly. Serve it hot.
Goes well with Nan, Paratha, Pita Bread, Rice, etc.. Also, instead of paneer cubes, you can use tofu cubes.
Half-n-half milk (NON-HOMOGENIZED!) — 1 liter
yoghurt — 1 cup
Heat milk to a boil. Lower heat and add yoghurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheese cloth. Let stand for a few minutes until water is drained.SHARE With Your Friends: