Bhaswati Das: A super–cold-hardy leafy green, Spinach is best to have in winter. Spinach (palak) leaves is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is also a good source of the vitamins B riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fibre.
Now let’s start the recipe
1. Palak (spinach) leaves- 1/2 kg (500gms).
2. Paneer (cottage cheese)- 200 gms.
3. Oil- 2 tbsp.
4. Butter- 2 tbsp & for garnish.
5. Cumin seeds- 1/2 tbsp.
6. Garlic- 1 tbsp.
7. Ginger- 3/4 tbsp.
8. Green chilli- 1 tbsp (chopped).
9. Onion- 3 tbsp.
10. Red chilli powder- 1 tbsp.
11. Cumin powder- 3/4 tbsp.
12. Salt- to taste.
13. Cream- 1 tbsp & for garnish.
14. Dhania(coriander) leaves- for garnish.
1. Boil palak(spinach) leaves in boiling water for 1-1/2 mins. After boiling put the boiling leaves in cold water for blanch. Then softly squeeze the leaves to make a puree of it.
2. Heat the pan with oil, now put cumin seeds, after few seconds add butter, garlic (burn slightly brown), then add ginger, green chilli, onion, salt, red chilli powder, cumin powder, add 3/4 cup of water.
Cook for 3 mins. Now add paneer cubes (lightly fry in oil, Optional). Lastly now add cream, stir all once.
3. It’s done, garnish with cream, butter & little bit of dhania leaves.
Have it with plain rice, jeera rice or chapati.