Monday, February 10, 2014

Kashmiri Palak Paneer

Kashmiri Palak Paneer


I kg Spinach Leaves ( prefer hills spinach)
1/2 kg cottage cheese/ paneer
2 tbsp red chilly powder
2 tbsp fennel powder
1 tsp ginger powder
1 tsp cumin
1/2 tsp black cumin
hing /asafoetida a pinch
mustard oil 1/2 cup


Method


Fry big cubes of paneer
Wash spinach leaves
Heat oil in a wok .
Now put cumin and asfoetida and spinach .
Cook till all water from spinach evaporates and oil leaves sides of wok.
Put red chilli poqder and stir till oil separates and dark red colour appears.
Add one glass of water and mix fennel seeds and ginger powder.
Cover it with a lid simmer for 5 mins.
.
Open  the lid, mash spinach with a ladle and add fried paneer in it.
Put black cumin and cook for another 5 minutes on low flame with constant stirring.
Serve with boiled rice.


1 comment:

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