MUGHLAI PAALAK PANEER

Preparation Method :

• Wash the chopped palak and keep it aside
• Heat oil in a wok or kadhai. Add cardamom, cloves and pepper corns , sauté it for at least 20 seconds.
• Then add onions, ginger, garlic and green chillies and cook till light brown, followed by kasuri methi.
• Add in tomatoes, garam masala, chilli powder and salt. Stir ,Cook for 5 minutes, till well blended.
• Add chopped spinach and cook uncovered for about 10 minutes on low flame. Remove from fire.
• Cool and blend in a mixer along with little water for a few seconds, to a coarse paste.
• Boil 1 cup water and add the spinach paste to it. Simmer, covered for 5 minutes.
• Heat the deep frying pan with oil and fry paneer to golden colour.
• Mix paneer pieces in the cooked spinach.Simmer until paneer turns soft. Transfer to a serving dish, Heat 1 tablespoon ghee or butter.
• Add ginger, green chilli, red chilli powder and pour oil on the hot paalak. Serve hot with roti.