MY COOKBOOK OF INDIAN RECIPES
Friday, July 30, 2010
Spinach 1 bunch
Green chillies 2
Ginger garlic paste 2 tsp. OR ginger- a small piece and garlic 3 pods
Salt 1 - 1 1 /2 tsp.
Turmeric powder 1/2 tsp.
Cumin (Jeera) powder 1/2 tsp.
Coriander powder 1 tsp.
Garam masala 1 tsp.
Asafoetida 1/2 tsp.
Paneer 500 ml milk curdled
Cooking oil 2 - 3 tbsp.
Milk 1/2 cup (optional)
Clean spinach leaves well and boil it with turmeric powder in 2 cups of water.
This cooks very fast, so remove from heat within 3 - 4 minutes.
Remove the spinach (leaving the water aside) onto a blender.
Grind ginger, garlic, green chillies, tomatoes, cilantro, asafoetida, cumin powder, coriander powder and garam masala powder into a smooth paste.
Don't worry if it's a little watery. It's perfectly alright.
Fry finely chopped onions in oil till they are transparent.
Add the ground spinach paste and stir well.
Let it boil for 5 minutes on medium heat.
If you think the mixture is thick, add a little milk and mix well.
Add salt and
Let it boil for a few minutes more and remove.
Serve hot with chapathi or poori.
Serves 3 people.
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