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-500 gms Paneer (or as per consumption)
-2 sliced onions
-Garlic paste 1tsp
-2" piece of thinly sliced ginger
-3/4 th cup tomato puree
-Coriander leaves finely chopped
-1 tsp coriander powder
-Red chili powder to taste
-Garam masala 1 tsp.
-Salt to taste
-Cut paneer into rectangle pieces and keep aside.
-Heat oil in the kadhai and add dry
-Add the crushed fennel seeds and cardamom pods.
-Stir once then add the onions and ginger.
-Stir and fry until the onions turn a rich brown color.
-Add the palak. Cover and allow it to wilt completely, stirring every now and then.
-Turn heat to medium then add the salt and chili powder. Cover and cook for 20-25 mins.
-Remove the lid and add the garam masala.
-Stir and cook uncovered for a further 5 mins or until all the liquid has evaporated from the pan.
-Serve hot with naans, parathas, chapatis or just plain steamed white rice.
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