Monday, March 15, 2010


Also known as Spinach Fenugreek Delicacy


2 Tomato (Medium Size)                            ½ or 1 cup Milk
250 gm Spinach                                          2 tbsp Oil
1 Onion (Medium Size)                               200 gm Paneer
2 tbsp Cream                                               1 tsp Ginger Paste
2 tsp Kasoori Methi                                     Salt to taste
½ tsp Red Chilli Powder                             Grated Paneer

  • Finely chop the onion.
  • Slice the Paneer.
  • Boil Spinach with some water.
  • Blend tomatoes to make its puree and add boiled spinach and puree again.

Heat about 2 tbsp oil in the pan. Put chopped onion in it and cook it till it turns brown over medium flame. Then add tomato puree and ginger paste. Cook it till the oil separates. Now add kasoori methi, salt and red chilly powder. Cook for 10 minutes. Add milk and sliced paneer. Give a boil. On low flame keep it covered for around 5 minutes. Add 1 tbsp cream. Give another boil. Leave it covered for 5 minutes. Switch off the flame and put I tbsp cream.

Garnish with coriander leaves and grated paneer.


Suvidha A. said...

Got some queries asking where Palak & Methi is used. I have used kasoori methi in it which gives a nice flavour with an aroma and if you check it properly then the spinach is mixed with tomato puree and added to the mixture.

Post a Comment

Feel free to give suggestions/comments/contributions or ask questions related to recipes.