1 bunch spinach, cleaned well
2 small onions chopped
4-6 pods garlic
1/2 inch piece ginger
1/2 tsp jeera
1/2 tsp saunf
1/2 tsp red chilli powder
3 tbsp curds
Salt to taste
Cooking oil
Method:
Heat the oil, temper with jeera and saunf, and when they stop spluttering, add onions, garlic and ginger, and saute till the onions turn transparent.
Meanwhile, boil 1 cup water, and blanch the spinach for about 15 minutes.
Grind the onions to paste, and keep aside
Grind the spinach till smooth, and keep aside.
Beat the curds and salt till smooth.
Mix the spinach puree, onion paste and curds. Return to the fire, adding water if required. Once it starts boiling, reduce the flame and simmer for about 5 minutes.
Add paneer pieces (reserving a few to grate on top as garnish), bring to boil, before turning off the flame.
Garnish with grated paneer, and serve hot with rotis.
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