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Sagupaniru spinach paste and cheese curry

To the boiled spinach whole paste, paneer color beautiful curry containing the (Indian cottage cheese). And friendly spinach of the base in the mild, garlic, ginger, green chili of stimulus is playing the exquisite harmony. It is recommended to those who want to take plenty of vegetables.

Ingredients

spinach
Two bundles
Paneer (bite-size pieces)
250 g
☆Bay leaf
Four to five
☆Cumin seed
One teaspoon
★Turmeric powder
One teaspoon
★Chili powder
One teaspoon
★Garlic (minced)
One tablespoon
★Ginger (finely chopped)
One tablespoon
★Green Chile (Corrected)
One tablespoon
"MDH garam masala" spice
1 teaspoon 1/2
salt
Dose
Salad oil
2 tablespoons
ice water
Dose
Fresh cream
Dimension (for decorative)
Ginger (shredded)
Dimension (for decorative)

STEPS

1. Boil in spinach roots cut fewer of hot water. Add salt Once you have reduced the umbrella while boiled, bring boiled whole. Once boiled transfer to ice water.

* Hot water to get boiled in fewer of hot water so as not to escape the spinach flavor.
* When cool immersed in ice water spinach green comes out beautifully.

2. Turn the water When fully cool, to paste over the mixer.

3. Water the pot over medium heat and were placed, put the paneer cut into bite-sized pieces. As it is boiled, to soften the paneer. Then turn off the heat.

* Paneer while boiled, let's go to Step 4.

4. Put the oil in another frying pan, over low heat☆Slowly stir-fry the material, put out a scent.

* The fire is the point at low heat. Hall spice is likely to be burnt, so let's not heat the pot too much. The degree of spice dances while foaming a little in oil is a standard.
* Make sure that oil does not fall smaller than the specified amount. Curry is delicious by the smell of the spice fully moves to oil.

5. onion added, fry until pale golden.

6. tomatoes and☆Material was added and fry while mixing.

* Spinach is because the gentle taste, garlic, ginger, and give a contrast to the taste by adding after the green chili.

7. I am familiar well 6, added the spinach paste, add salt, the "MDH garam masala" spice.

8. broth of paneer and paneer added 3 tbsp about, mix gently.

9. Serve the dish Once you have one Nitachi, decorate with ginger and chopped fresh cream.

Products used in this recipe

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