- Spinach – 200gms
- Paneer – 250gms
- Tomatoes – 2
- Cream – 1/3Cup
- Ginger – 1/4”Piece
- Red Chilies – 4 or 5
- Wheat Flour – 2tbsps
- Red Chili Powder – 1tsp
- Coriander Powder – 1tsp
- Cumin Seeds – 1/2tsp
- Turmeric Powder – 1/4tsp
- Salt to taste
- Oil – 2tbsps
- Water – 1/4cup
- Asafoetida – A Pinch
Wash the spinach thoroughly. Chop the spinach finely and take it into a microwave safe bowl. Add very little water to the spinach and cook in a microwave oven on high power for 2 minutes. Cool the cooked spinach and grind to a paste. Cut the paneer into cube sized pieces and keep them aside. Chop the ginger and take it in a mixie jar. Wash and chop the tomatoes. Add the tomato pieces to the mixie jar and grind along with the ginger pieces to make paste. Add coriander powder, turmeric powder and red chili powder to the paste and mix well. Keep this paste mixture aside. Take wheat flour, add 1/3cup cream and mix well. Keep this cream mixture aside. Break red chilies into small pieces and keep them aside.
Heat a pan and add oil to it. When oil is hot add the cumin seeds, red chilli pieces and asafoetida. Fry the seasoning well and add the prepared tomato paste. Fry till oil is separated. Add the spinach paste and mix well. Cover the pan and cook the curry for 2 minutes. After 2 minutes remove the lid and add the cream mixture and mix well. Add 1/4cup water (more water if required) and mix. Cover the pan once again and cook for 1 minute. Now remove the lid, stir the mixture and add the paneer pieces. Mix well till all the paneer pieces are nicely coated with the spinach mixture. Add salt and mix again. Cook covered for 2 minutes. Stir once and transfer the curry to a serving bowl. Garnish with tomato slices and serve hot.
This curry can be served with Rotis, Naans, Fried Rice.
Points To Remember:
You can replace cream with 1 1/2 cups of milk.
We have not used Onion and garlic in this recipe yet it has a special taste of the vegetables and tastes so good.
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