INGREDIENTS:
Paneer diced (300gms).
Palak (Spinach 2 bunches).
Chopped onions (1 cup).
Fenugreek seeds (a pinch).
Methi leaves/ Kasuti methi (2 TBs).
Oil and Ghee(10ml).
Green chillies slit (4-5).
PROCEDURE:
Pressure cook spinach and methi with little salt till two whistles.
Now grind above boiled leaves to paste and set aside.
Heat oil in a wok, add fenugreek seeds and as they pop up, add chopped onions and saute them to golden brown, add little sugar and salt, red chilli powder now add paste and boil it, till all water evaporates, as it starts boiling now add paneer, so that paneer gets cooked and soft, now add green chillies and as they little softer, off the flame, add 1tsp ghee and palak paneer is ready to be served with paratha, puri, roti.
Paneer diced (300gms).
Palak (Spinach 2 bunches).
Chopped onions (1 cup).
Fenugreek seeds (a pinch).
Methi leaves/ Kasuti methi (2 TBs).
Oil and Ghee(10ml).
Green chillies slit (4-5).
PROCEDURE:
Pressure cook spinach and methi with little salt till two whistles.
Now grind above boiled leaves to paste and set aside.
Heat oil in a wok, add fenugreek seeds and as they pop up, add chopped onions and saute them to golden brown, add little sugar and salt, red chilli powder now add paste and boil it, till all water evaporates, as it starts boiling now add paneer, so that paneer gets cooked and soft, now add green chillies and as they little softer, off the flame, add 1tsp ghee and palak paneer is ready to be served with paratha, puri, roti.
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