This recipe is taken from Vahrehvar. However I have modified it slightly to be vegetarian.
Ingredients
- vegetable oil
- 1/2 tsp cumin seeds
- 1/4 tsp tumeric powder
- 1 onion, finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 2 chopped green chili
- 1 diced tomato
- salt
- 1/2 cup cream
- 1 cup cubed paneer cheese
- whole garam masala (cloves, cinnamon, cardamom)
- 1 tsp crushed fenugreek leaves
- spinach (fresh or frozen)
Method
If using fresh spinach, drop the leaves into boiling water and cook for 1 and 1/2 minutes, drain and puree.
Add chopped tomatoes and cook until well broken down. Add cumin, coriander and chili powders. Add crushed fenugreek leaves, green chilies. Finally, add the spinach.
Stir ingredients together, cover and cook slowly for about 10 - 15 minutes.
Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.
Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.
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