Serves 4
Ingredients:
6 bundles Spinach
1 onion, chopped
3 cloves garlic
2 tomatoes, chopped
½ cup water
¼ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
¼ kg paneer (cottage cheese)
3 tbsp ghee
½ tsp cumin seeds
Method:
- Wash spinach leaves in cold water and chop them.
- Heat 1 tbsp ghee, add onion and cook on medium flame until brown.
- Add crushed garlic, spices, salt, tomatoes and cook for another few minutes.
- Add spinach and cook until the leaves wilt.
- Add the water and simmer for 10 minutes.
Cool and blend until smooth.
- Cube and deep fry paneer until light brown and add to the curry.
- Cook the curry on low flame for 7-8 minutes.
- Heat the remaining ghee and add cumin seeds. When the seeds splutter, pour them on the curry. Serve hot.
Variations:
For a
Low-fat option, add paneer without deep-frying.
To make
Aloo Palak, subtitute paneer with 1 big potato. Dice it, prick it with a fork and deep fry it before adding it to the curry.
Similar Recipes:
Aloo Palak DalKadhi PakodaPotato Curry (North Indian Style)Baingan Bharta (Eggplant Relish)Rajma MasalaMatar Paneer