My daughter's all time favourite north Indian curry, without this any North Indian meal is never complete.
Palak (Spinach) is very rich source of fiber, calcium, iron and many other nutrients which is really good for our body.
This can be added to your salads as well as by blanching them.
Ingredients:
Palak (spinach) - 3 bunches
Moong dal (split green gram) - 1 tbsp
Onion - 1 small
Green chillies - 2/3 nos. (slit)
Jeera (cumin seeds) - 1 tsp
Garam masala - 1 tsp
Red Chilli powder - 1 tsp
Oil - 1 tbsp
salt to taste
Paneer cubes - 200 gms
To grind:
1 Onion - big
2 tomatoes
1 tbsp - ginger garlic paste
Method:
Cook palak and the moong dal until soft. Allow it to cool and grind to a smooth paste and keep aside. In the same jar, grind the onion, tomatoes and ginger garlic to a fine paste.
Heat a deep frying pan, add oil and jeera. Once the jeera splutters add onion and green chillies and fry for 2 mins. Add the onion-tomato mixture and fry well for 2 mins and then add red chilli powder and garam masala to it. Once the oil separates add the palak paste to it with salt and allow it to boil. According to the consistency, you can add water if required. Finally add Paneer cubes (this can be kept immersed in hot water until use) to the gravy and cook in low fire for 2 mins and put off the flame.
You can garnish it with coriander and fresh cream (optional). Serve hot with Rotis and Jeera Rice or Ghee Rice.
Palak (Spinach) is very rich source of fiber, calcium, iron and many other nutrients which is really good for our body.
This can be added to your salads as well as by blanching them.
Ingredients:
Palak (spinach) - 3 bunches
Moong dal (split green gram) - 1 tbsp
Onion - 1 small
Green chillies - 2/3 nos. (slit)
Jeera (cumin seeds) - 1 tsp
Garam masala - 1 tsp
Red Chilli powder - 1 tsp
Oil - 1 tbsp
salt to taste
Paneer cubes - 200 gms
To grind:
1 Onion - big
2 tomatoes
1 tbsp - ginger garlic paste
Method:
Cook palak and the moong dal until soft. Allow it to cool and grind to a smooth paste and keep aside. In the same jar, grind the onion, tomatoes and ginger garlic to a fine paste.
Heat a deep frying pan, add oil and jeera. Once the jeera splutters add onion and green chillies and fry for 2 mins. Add the onion-tomato mixture and fry well for 2 mins and then add red chilli powder and garam masala to it. Once the oil separates add the palak paste to it with salt and allow it to boil. According to the consistency, you can add water if required. Finally add Paneer cubes (this can be kept immersed in hot water until use) to the gravy and cook in low fire for 2 mins and put off the flame.
You can garnish it with coriander and fresh cream (optional). Serve hot with Rotis and Jeera Rice or Ghee Rice.
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