Tried my best to take an attractive click of this dish…asked Soccer man his opinion regarding this picture and he commented
” wwoooww super !!! looks like something in clay “
But I have to post this , as the dish tasted good and also because I don’t want to waste my effort in taking pictures….
This recipe is not the traditional way of making it in North India , as its little time consuming , with the making of tomato Puree and also with the blanching of spinach ,drain and then blending it ,
it then drains away the nutrients too hence decided to make it my way.
An easy way too.
Palak/ Spinach – 1 bunch
Paneer/Indian Cheese – cubed 3/4 cup
Kasuri Methi / Dry fenugreek leaves – 1 Tbsp
Green Chili’s – 2 to 3 no’s slit
Ginger and Garlic chopped – 1 tsp each
Onion – 1 medium (Optional)
Tomato’s – 2 medium
Cumin seeds – 2 tsp
Turmeric Powder – 1/4 tsp
Red chili Powder – 1/2 tsp (optional)
Hing/ Asafoetida – a pinch
Cream – 2 Tb sp(Optional)
Oil – 3 Tb sp (I used Vegetable Oil)
Salt to taste
*Wash and drain Palak/Spinach , Keep aside.
* Heat Oil in a pan , add Cumin seeds , followed by ginger , garlic and green chili’s , saute for a few seconds in medium heat.
*Add onion add fry till golden brown and add sliced tomatoes , saute for atleast 5 to 7 minutes in medium heat and add the palak/Spinach.
*Cook for another 5 minutes in medium heat and then add turmeric Powder and chili Powder (if using) saute for a few seconds more and switch off the heat. Allow to cool and then blend this mixture to a smooth gravy.
*Pour this mixture to pan again and heat in medium.
* Add in the cubed Paneer/ Cheese , Kasuri Methi/Dry fenugreek leaves(if using) and salt , allow to boil and thicken up a bit , about 7 minutes in medium to low heat.
(May fry paneer / Cheese before adding’em to the gravy)
* Add the hing/Asafoetida and switch off the heat , transfer to a serving bowl and pour the cream (if using) to the middle of the gravy in a circular manner.
Serve Hot with Chapathi / Indian Bread or else Plain white Rice.