Ingredients:
400 grams of Paneer
3 medium sized Tomatoes
2 medium sized Onions
1 large bunch of Spinach(Palak) Leaves or Nelabasale(Water leaves)/ 6-8 cups chopped Spinach(Palak) Leaves or Nelabasale(Water leaves)
4 Cloves
1/2 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 - 2.5 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 - 4 Green Chillies
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
1/2 cup of Milk
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Oil
Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.
Chop spinach leaves, tomato, onion, ginger, garlic into small pieces as shown in the picture below. Cut the green chillies into two halves.
Put 1 TBs of oil in a pan and heat. Add cloves, 1 bay leaf, cinnamon, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic, green chillies and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.
Add chopped tomatoes, spinach leaves, salt and mix them well. Cook them well in a low flame.
Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.
Put 1-1.5 Tbs oil/butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and fry them for few seconds.
Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well. Put this to gravy and mix them well. Keep this in low flame for about 2-3 mins.
Put cream of milk, milk, cahsewnuts in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.
Roast the diced paneer until it turns light golden colour as shown in the picture in a tawa by sprinkling little amount of oil. Sprinkle little amount of salt.
Add the roasted paneer immediately and mix well.
Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.
Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.
Serve hot. It goes well with Chapathis/Paratas.
400 grams of Paneer
3 medium sized Tomatoes
2 medium sized Onions
1 large bunch of Spinach(Palak) Leaves or Nelabasale(Water leaves)/ 6-8 cups chopped Spinach(Palak) Leaves or Nelabasale(Water leaves)
4 Cloves
1/2 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 - 2.5 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 - 4 Green Chillies
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
1/2 cup of Milk
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Oil
Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.
Chop spinach leaves, tomato, onion, ginger, garlic into small pieces as shown in the picture below. Cut the green chillies into two halves.
Put 1 TBs of oil in a pan and heat. Add cloves, 1 bay leaf, cinnamon, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic, green chillies and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.
Add chopped tomatoes, spinach leaves, salt and mix them well. Cook them well in a low flame.
Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.
Put 1-1.5 Tbs oil/butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and fry them for few seconds.
Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well. Put this to gravy and mix them well. Keep this in low flame for about 2-3 mins.
Put cream of milk, milk, cahsewnuts in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.
Roast the diced paneer until it turns light golden colour as shown in the picture in a tawa by sprinkling little amount of oil. Sprinkle little amount of salt.
Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.
Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.
Serve hot. It goes well with Chapathis/Paratas.
