Palak Paneer Recipe

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1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp National cumin seed
4 bay leaf
4 tomatoes (blanched in hot water, peeled and pureed)
3 onions
2 inch piece of ginger
8 garlic flakes
3 green chillies
Pinch of sugar granules
1/2 tsp National salt
1/2 tsp National turmeric powder
3/4 tsp National red chili powder
1/2 tsp National coriander powder
3/4 tsp National garam masala
3/4 tsp dry mango powder
3 tsp oil
1 tsp butter
1 tsp Olpers cream


Remove spinach leaves from stem and wash leaves well.Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.Switch of the heat and let the spinach cool down.
Blend the spinach mixer in a blender and make a thick spinach paste.Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add National cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like National turmeric powder, National red chili powder, National coriander powder, National garam masala and dry mango powder; let it cook further for another 5 minute.Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.Take it out in a serving bowl and garnish with Olpers cream.Serve hot with rotis or steamed rice.

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In a pot, saute chicken in butter for 3 minutes.Add onion, celery, green pepper and garlic. Saute for another 3 minutes. Add broth, boullion, thyme and pepper. Bring to a boil. Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Remove from heat; quickly stir in cream.