PALAK PANEER WITH TOMATO, PANEER AND ALMONDS

PALAK PANEERIMG_2337 WITH TOMATO, PANEER  and ALMONDS

Recipe for 3 to 4 People

Preparation and Cooking Time : 30 Minutes

INGREDIENTS:

IMG_2339IMG_2338

1. Spinach – 3 Handfuls

2. Tomatoes – 4 ( Chopped)

3. Onion – Medium ( Chopped)

4. Almonds – 15

5. Garlic cloves -4 ( crushed)

6. Dry Coconut – Handful

7. Red chilli powder – 1 tbsp.

8. Coriander , Cumin and Fenugreek Powder – 1/2 tbsp. EACH.

9. Salt accordingly

10. Oil – 2 tbsp. and Ghee – 1 tbsp.

11.Curd – 1/4 th Cup

12. Curry Powder – 1 tbsp.( add if needed and Optional)

13. Whole Garam Masala -( Cloves – 5 , Cardamom -2 , Cinnamon sticks -2 , Bay leaves -2 )

14. Finely chopped Coriander Leaves

15. Paneer – 25 to 30 Cubes ( Pan Fry with little oil)

METHOD:IMG_2336

1. Heat 1 tbsp. Oil and Cook Spinach  . Cook for few Minutes. Add 4 chopped Tomatoes and cook  until tomato’s are soft , with Lid closed. Cool it before grinding.

2. Grind ALMONDS, Dry Coconut, Red chilli Powder, Coriander, Cumin and Fenugreek Powder. Add Cooked Spinach and Tomatoes and Grind .

3. Heat 1 tbsp. Oil and 1 tbsp. Ghee and Saute Onions with Crushed Garlic, Salt ,Turmeric and Cumin seeds.

4. Once Onions are Brown add the Spinach and Tomato Puree and Cook for 7 to 10 Minutes. If needed add Water accordingly.

5. After 7 minutes add 1/4 th Cup Yogurt or curd and Cook for 3 Minutes.  Add PANEER and Garnish with Finely Chopped Coriander Leaves.

ENJOY with PLAIN PARATHA.

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