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Palak Paneer

Palak is one our family favourite. However, I use even local version of Palak. I prefer to use organic version for leafy vegetables. Once in a while I used to buy Indian Palak however I don't find much of taste difference. So now I use local version of Spinach only. some time I use baby Kai lan. Kai lan is richer in calcium than Spinach. But the taste is little sticky and very slight bitter.


Ingredients :
Spinach - 1 bunch
Green Chillies - 2

Finely Cut Onions - 1 table spoon
Cumin seeds - 1/2 teaspoon
Thuar Dhal - 1 tablespoon
Coriander powder - 2 teaspoon
Chilli powder 1 1/2 teaspoon
Paneer - 1 Cup
Onions - 1
Tomatoes - 2 small
Garlic - 4 pods
Gram masala - 1/2 teaspoon
Oil - 2 tablespoon


Method:


Chop palak finely
Add Thuar dhal and enough water  and cook it for 3 mins
Let it cool down. Once it is cool strain the water and keep it aside
Add 2 teaspoon of oil fry garlic, onion and tomato
Add Spinach and dhal to fried ingredients into mixie and grind to paste
Heat rest of the oil  add slit green chillies, Cumin seeds let it crackle, Onion. Fry till onion is soft
Pour the grinded paste, Strained water,  Coriander  powder, chilli powder
Allow it to boil at medium heat
Shallow fry Paneer with 2 teaspoon of oil and add to the gravy slowly
Gently mix it

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