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Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE: -Cut the paneer into little cubes. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Now take a non-stick tava and bring to heat. Then put butter and let it melt. Place the cubes on the tava and shallow fry till the edges start turning light brown. Remove from flame and make tiny holes in each paneer cube. Boil some water and then put the paneer in that to soak. This will make the paneer really soft. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Sauté till the onions turn golden brown. Then add the tomato paste and cook until the raw small leaves. The tomatoes will then begin giving out oil. Add the paneer and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve. 
Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : -Assort the spinach and remove the stems. Ensure that only the leafy part is left. Boil the spinach and garlic in a cooker. Let it cool. Once it is cool drain all the water from the spinach and blend it in the mixie with the green chillies, turmeric and garlic. Cut the paneer into little cubes. Now take a non-stick tava and bring to heat. Then put butter and let it melt. Place the cubes on the tava and shallow fry till the edges start turning light brown. Remove from flame and make tiny holes in each paneer cube. Boil some water and then put the paneer in that to soak. This will make the paneer really soft. Take a frying pan and pour the oil. Bring to heat and then add the cumin seeds. Cook till it turns golden brown. Then add the paneer cubes. Stir it well then add the spinach paste. Stir well and add salt to your taste. Cook for a minute. Garnish with flakes of butter and serve. Ingredients : - :-500 grams palak(spinach), 1 big green chilly, 2 red chillies dried, 1 teaspoon finely chopped ginger,1/2 teaspoon sugar, 1 tablespoon cream, 1 tablespoon ghee(clarified butter) and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE :Assort the palak(spinach) by removing the stems. Ensure you only have the leafy part. Wash it well and then finely chop the leaves. Don’t cut the spinach and wash later because that will wash all the vital nutrients away. Take a frying pan and pour the oil. Bring to heat and add the dry red chillies and sauté till they turn dark brown in colour. Then add the ginger and cook briefly. Slit the green chillies in the middle and add them too. Let them crackle. Put in the chopped palak (spinach), sugar and salt. Keep stirring on and off. The palak will give out water and so don’t add any water and keep cooking till all the water evaporates and the palak is cooked. Mix the cream and garnish with coriander and butter flakes and serve. |
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