Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

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Awadhi Style Cauliflower Preparation (Gobi Musallam)

Indian Vegetarian Main Course Special

Awadhi/Nawabi Cuisine

Awadhi Style Cauliflower Preparation (Gobi Musallam)

Serves 3-4

Ingredients:

Cauliflower- 1 Medium

Onion- 1 Large, Cut in Chunks & Pureed

Tomatoes- ¾ Cup, Cut in Chunks & Pureed

Whole Cashewnuts- 4 to 5

Melon Seeds/Pumpkin/Watermelon (Magaz)- 3 Tbsp.

Mix of Ghee & Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 3 Tbsp. for Gravy

Ginger-Garlic Paste- 1 Tbsp

Green Chillies- 2, Slit Lengthwise

Whole Garam Masala- 1 Tbsp., Freshly Powdered (Equal Quantity of Cardamom, Cinnamon, Clove, Mace)

Turmeric Powder- ¼ Tsp.

Coriander Powder- ½ Tsp.

Cumin Powder- ½ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Fresh Cream- 2 Tbsp.

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

The Cauliflower needs to be Washed, Cleaned & Soaked in Boiling Salted Turmeric infused Water for some time to make sure any Hidden Insects/Worms are out 

 

Heat Oil & Saute the Cauliflowers till they get some Golden Brown Color & are just about Soft & Crunchy

 

Onions, Tomatoes & Magaz Seeds need to be made into a Fine Paste

 

In the Same Oil, Add Onions, Green Chillies, Tomatoes, Saute

Tips:

Credit goes to my Amazing Mother-in-Law & her UP-Jharkhand Friend Circle! 

Ghee & Cashew Nuts are Optional & can be used for those Special Occasions when making this as a Rich Dish for Guests or for Growing Kids at home!
For Regular Cooking, we being Health Conscious use Extra Light/Olive Pomace Oil

The Classic Mussalam Recipe (with Vegetables or Meat) originated from the Royal Kitchens of Mughal Empire in India & at present is found in Delhi, Punjab, Uttar Pradesh and North Indian regions in different forms


I wanted to share our Homeopathic Doctor's Tip related to people who Bloat easily with Cauliflower
With either Deep/Shallow Frying/Sauteing Cauliflower Florets, there are less chances of Bloating/Gas/Acidity afterwards

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Cottage Cheese & Green Peas Simmered in a Rich Creamy Gravy (Matar Paneer/Mutter Paneer made with Parampara Ready to Cook Spice Mix)

North Indian Vegetarian Main Course Special

Cottage Cheese & Green Peas Simmered in a Rich Creamy Gravy (Matar Paneer/Mutter Paneer

made with Parampara Ready to Cook Spice Mix)

Serves 3-4

Classic North Indian Favorites!

Ingredients:

Frozen Green Peas (Matar)- 150 Grams, Thawed

Fresh Cottage Cheese (Paneer)- 100 Grams

Parampara Spice Mix (Matar Paneer)- 1 Packet

Extra Light Olive Oil/Olive Pomace Oil-

Onion-

Ginger-Garlic Paste-

Green Chillies-

Fresh Coriander Leaves-

Method:

In a Bowl, Add the Spice Mix, Curd, Water & Mix Well

In a Non Stick Skillet (Kadhai), Heat Oil

Add Onion, Ginger-Garlic Paste, Green Chillies & Sauté

Add Green Peas & Sauté

Add the Spice Mix & Simmer for about 3-4 Minutes Uncovered

Add Paneer, Mix Gently & Cover to Cook

Let the Gravy Simmer for about 7-10 more minutes
Sprinkle Fresh Coriander & Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!

Tips:

If Fresh Green Peas are used in the Recipe, always Parboil them before putting in the Gravy for faster cooking

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Instant Kesar Shrikhand

Indian Egg less Sweets Special

Instant Kesar Shrikhand

Simple Sweetness

Ingredients:

Hung Curd- most of the Whey from the Curd drained out

Saffron (Kesar)-

Castor Sugar- 1 Tbsp.

Nuts (Slivered Almonds, Pistachios Finely Chopped)

Milk-

Method:

In a Sauce Pan, Heat some Milk & Add Saffron

Turn the Milk to Low Flame as soon as Boil starts

In a Mixing Bowl, Add Hung Curd, Sugar & Mix Well

Add Saffron infused Milk & Gently Fold it in the Curd till Creamy

Add the Nuts & Fold them well till the Mixture turns Fluffy

Pour the Shrikhand in to a Ceramic Ramekin Mould, Garnish with Almonds & Pistachios

Tips:

Few Techniques used in here are that of:

Making Hung Curd

Maturation of Flavours

Using Vegetables for Desserts

Concentration of Flavours

Caramelized Sugar

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu
  


Some of the other uses of our Creamy Fresh Hung Curd are that they make fantastic Base for Dips, Cheesecakes!

The Hung Curd Cheesecake ends up with a Hint of Sourness, Fluffy Texture & no Calories of Cheese!

Keep the Saffron in Airtight Container & in the Fridge as it may lose its Aroma if exposed to Sunlight, Heat or Air 

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Fresh Fruit Custard

Fresh Fruit Custard

Classic Soul Food & Old Favorites!

Serves 3-4

Ingredients:

Eggs- 4 No’s

Sugar-

Milk- 300 Ml

Single Cream- 100 Ml

For the Fruit Bowl:

Bananas- Sliced

Oranges- Segmented

Pomegranate (Anar)-

Pears- Chopped

Apples- Chopped

Vanilla Essence-

Method:

Separate the Eggs Yolks from the Whites

Add the Eggs in the Double Boiler

Add Sugar in the Eggs & now start to Whisk as they heat in the boiler till it becomes Pale & Frothy

In a Sauce pan, add Milk Add Single Cream

Infuse it with Few Drops of Vanilla Essence, Crushed Cardamom Pods & Whisk

Pour the Egg Yolk Mixture into the Milk

Heat this Mixture on very Low Flame so it simmers gently

Gently stir the Custard till the Egg Yolks are cooked & the Custard thickens

If Needed let the Flame be little higher & also keep a watch on it

Take the Custard off the flame

Strain the Custard in case lumps are formed

Keep aside & let it cool

Add a touch of Vanilla Essence again

In a Bowl, Mix Bananas, Oranges, Pomegranate, Pears Chopped, Apples Chopped & keep it refrigerated till just before Serving

In the Fruits Bowl, Add the Custard through a Strainer & Combine Well

Serve in Individual Glasses like a Martini Glass etc.

Decorate it with Anar & Serve Fresh!

Tips:

Interestingly, ‘Stressed’ spelled backwards is Desserts!!

Few Techniques to keep in mind while making Fresh Custard are:

Preventing Oxidation

Using a Double Boiler

Cooking the Delicate Eggs

So the Double Boilers are good to have gentle heat & to have control over the heat

One of the Great Custard always has Fresh Scooped Vanilla Pods

Put a heat Diffuser Mat (Metal) under the Pan to avoid Overcooking/Burnt Custard

If the Custard is a bit Thinner in its consistency, just make some Flour-Custard Semi Liquid Mix & add it in the Custard so that it starts to Thicken

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Lemon Pudding

International Egg less Desserts Special

Lemon Pudding

Serves 3-4

Ingredients:

Single Cream (Pouring Cream Consistency)- 2 Cups (500ml)

Castor Sugar- ½ Cup (110g)

Lemon Juice- 1/3 Cup (80ml)

Raspberries- For Garnish

Method:

In a Saucepan, Mix Cream and Sugar over Medium Heat & bring to a Simmer, Stirring Occasionally

Allow to Simmer for 6 Minutes or until the Cream has Reduced slightly

Add the Lemon Juice & Simmer for about 2 Minutes

Pour into 4 (with measure of 3/4 cup or 180 ml. capacity) Cups/Glasses/Ramekins
Refrigerate until Set & Serve with Fresh Raspberries!

Tip:

Trust me, this Pudding turns out Delicious & is so Easy to Prepare; inspiration from the Australian Cookbook Author Donna Hay’s recipe from her show ‘Fast, Fresh, Simple’

Feel free to share your views & do let us know how this one turned out :) 

Sugarfree Mocha & Prune Cheesecake

International Desserts Special 

Sugarfree Mocha & Prune Cheesecake
Serves 3-4

Ingredients:

For Pie Crust:
Biscuits- 100 Grams, Crushed into Crumble consistency
Butter- 100 Grams, Freshly Melted
Whole California Prunes- 100 Grams

For Cheesecake Filling:
Cream Cheese- 250 grams
Sugarfree Natura- 2 Tbsp.
Cornstarch- 10 Grams
Egg- 1
Double Cream- 40 Ml.
Coffee Decoction- 1/2 Tbsp.

Method:
In a Bowl, Mix the Biscuits with Butter
Put this in a Round Cheesecake Tin, press it evenly

For Cheesecake Filling:
In a Bowl, Mix Cheese, Natura & Whip into a Soft Paste
Then add Cornstarch & Mix Continuously
Next add Egg & Gently Mix
Add Cream & Mix Continuously
Add the Coffee Decoction Triple Espresso & Mix Continuously

Layer the Prunes on the Biscuit Crumble
Pour the Filling on top of Prunes
Bake at 160 Degrees C for 35-40 Minutes
Cool, Cut into Wedges & Serve!



Tips:
Condensed Milk like Milkmaid is a substitute for Vegetarians instead of Eggs


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Pasta Carbonara

International Vegetarian Main Course Special

Italian Cuisine

Pasta Carbonara

Serves 2

Ingredients:

Fettuccine Pasta- 200 Grams

Butter- 1 Tbsp.

Fresh Baby Spinach- 10-12 Leaves, Finely Chopped

Onion- 1 No., Finely Chopped

Garlic- 2 Tsp., Finely Chopped

Fresh Cream- 1 Cup

Egg Yolks- 2

Parmesan Cheese- 1/3 Cup, Finely Grated

Sun Kissed Tomatoes- 12-14 No’s, Finely Chopped

Fresh Marjoram- 2 Tbsp., Finely Chopped

Sea Salt- To Season

Black Pepper- To Season, Freshly Cracked

Parmesan Cheese- For Garnish, Extra Finely Grated

Fresh Parsley- 2 Tbsp., Finely Chopped

Method:

In a Non Stick Skillet, Heat Butter on Medium Heat

Add Spinach, Cook till Spinach Wilts (Softens) & Remove Aside

In the Same Pan, Heat Butter

Add Onion, Garlic & Cook till Translucent

Add Tomatoes, Marjoram, Cook for about 5 Minutes, Remove from Heat & Keep Aside

In a Large Saucepan, Cook the Pasta in Boiling Salted Water for 8 to 10 Minutes or until Al Dente

Drain the Pasta, Shake the Excess Water & Put it back into the Pan on Low Flame

In this Pan, Add Fresh Cream, Egg Yolks & Stir on Low Flame

Next Add Parmesan Cheese, Salt & Pepper & Keep Stirring on Low Flame till 2 Minutes

Turn around in the Pan so that the Sauce coats all the Pasta Strands 

Sprinkle Fresh Parsley & Mix Well

Grab the Pasta with the Tongs & Twist the Plate while Plating it

Add the Cooked Baby Spinach & the Onions-Garlic-Tomatoes- Marjoram Mixture

Pour the Extra Sauce on top, Sprinkle Parmesan & Serve Hot!

Tips:

This recipe is an inspiration from one of my Favourite shows, ‘Donna Hay- Fast, Fresh, Simple’!

‘Wilting’ Process is used for Fresh Spinach Leaves here as it needs just some time to Cook so that its color & texture are retained

Can also Add Green Peas, Broccoli, Mushrooms or any other Vegetable of Choice

 

For the Pasta Carbonara, mostly Spaghetti is used but can use Fettuccine, Rigatoni, Bucatini or any thick Pasta

'Al Dente' means Bringing the Pasta to a Firm Yet Cooked state while Boiling, so the Fettuccine in this Recipe should not be too Cooked  nor too Hard

In this Recipe, the Fresh Cream is also called Single Cream with Pouring consistency

Turn around the Sauce & Pasta together gently so that a Velvety Texture forms, so a Set Texture should be avoided

‘Pasta Twirl’ is an interesting technique used to serve the Pasta by increasing its Height & giving it a Pyramid Shape on the Plate through violently shaking it!

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Sugarfree Apple Cranberry Crumble

International Eggless Desserts Special
Sugarfree Apple Cranberry Crumble
Serves 3-4

Ingredients:

For Filling:

Butter- 50 Grams
Apples-  2, Washed, Peeled & Cut in Cubes
Cranberries- 100 Grams
Cinnamon Powder- 1/3 Tbsp.
Orange Juice- 1 Tbsp.

For Crumble:
Flour- 50 Grams
Butter-50 Grams
Sugarfree- 25 Grams
Almond Flakes- 50 Grams 
Toasted Oats (optional)

Method:
For Filling:
In a Big Non Stick Pot, Heat Butter, add Apples & Sweat these
Add Cinnamon, Cranberries, Orange Juice, Cook Covered on Low Flame till Half done or about 10 Minutes


For Crumble Mix:
Mix Flour, Butter, Sugarfree with hands to achieve a Bread Crumbs consistency
Add Almonds & Mix

Put the Apple Mix in a Small Baking Cups/Ramekins
Cover the Cup with the Crumble
Put the Cups in a Tray & keep to Bake 170 Degrees for 20-25 Minutes or till the Crust gets Golden
Serve Fresh, Dust with Sugar with Low Fat Cream!

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Instant Dipping Tiramisu/Deconstructed Tiramisu

International Egg less Desserts Special

Instant Dipping Tiramisu/Deconstructed Tiramisu

Serves 2

Ingredients:

Espresso Coffee- 2 Tbsp.

White Sugar- 1 Tbsp., Powdered into Castor Sugar

Coffee Liquor- 1 Tbsp.

Mascarpone Cheese- ¼ Cup or 60 Grams

Fresh Cream- ¼ Cup or 60ML.

Vanilla Extract- ½ Tsp.

Icing Sugar- 2 Tbsp., Sifted

Saviordi (Sponge Finger Biscuits)- 6 No's.

Method:

In a Deep Saucepan, Mix Espresso Coffee & Sugar

Stir until the Sugar dissolves & Simmer on Very Low Flame for about a Minute

While the Espresso Mixture is still boiling, turn the Heat down

Remove from Heat, Add Coffee Liquor & Place in Fridge to Chill

In a Mixing Bowl, Mix Mascarpone, Fresh Cream, Icing Sugar & Vanilla Extract & Whisk 

Whisk until 'Soft Peaks' start to Form Resulting in a Creamy Mascarpone Dip!

Just Before Serving, Pour the Espresso & Mascarpone Cheese in Small Serving Glasses

Dip a Spoon Finger Biscuits Stick in Each Glass & Enjoy the Dessert Fresh!

Tip:

Thanks to Donna Hay, I got this Idea for the Quick Fix or to say the 'Lift Me Up' Version of the Classic Tiramisu, also called the 'Deconstructed Tiramisu'!

With the Espresso Mixture, be Careful with the High Heat as the Mixture Tends to turn Bitter easily

The Saviordi is also called the Spoon Finger/Sponge Finger Biscuits/Lady Fingers/Biscuits Stick

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Cottage Cheese Marinated with Creamy Hung Curd & Spices (Reshmi Paneer Tikka)

Indian Vegetarian Starters Special

North Indian Cuisine

Cottage Cheese Marinated with Creamy Hung Curd & Spices (Reshmi Paneer Tikka)

Serves 2

Ingredients:

Fresh Cottage Cheese-

Hung Curd-

Green Bell Pepper-

Red Bell Pepper-

Yellow Bell Pepper-

Onion-

Tomatoes-

Coriander Powder-

Red Chilli Powder-

Kasuri Methi-

Fresh Garam Masala Powder-

Salt-

Method:

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Banana Pudding with Caramel Sauce

International Dessert Special

Banana Pudding with Caramel Sauce

Serves 3-4

Ingredients:

Ripe Bananas- 3 No’s

Soft Butter- 175 Grams (6 Ounces)

Brown Sugar-

Castor Sugar- ½ Cup

Self Raising Flour- 2 Cups

Baking Powder- ½ Tsp.

Eggs- 3 No’s

For Caramel Sauce:

Single Cream- 1- ½ Cup

Brown Sugar- 3- ½ Cup

Method:

Mash Ripe Bananas in a Bowl with a Fork

In a Mixer, Add Soft Butter, Brown Sugar, Castor Sugar

Add Self Raising Flour, Baking Powder, Eggs & Whisk till Nicely Combined or for about a Minute or so

In a Lined Rectangular Aluminium Baking Tin, Spray Cooking Butter

Adjust & Fold the Butter Paper hanging out length wise on both sides

Pour the Mixture, Smoothen it & Give it a Shake so it settles down

Keep it to Bake in a 120 C Oven till done (Check with a Skewer to see if it comes out clean)

For Caramel Sauce:

In a Thick Bottomed Sauce Pan, Mix Single Cream, Brown Sugar & Let it Simmer till the Mixture turns Sauce like & thickens

Pour this Hot Liquid Caramel over the Pudding

Cut in Slices & Serve Warm!

Tip:

Brown Sugar adds a Nice Caramel flavour to this Dish

Feel free to share your views & do let us know how this one turned out :)

Instant Carrot Pudding (Gajar ka Halwa/Gajrela)

Indian Vegetarian Dessert Special

Instant Carrot Pudding (Gajar ka Halwa/Gajrela)

Serves 4

Ingredients:

Orange Carrots- 2 Kg, Shredded Coarsely to about 1Kg

Whole Green Cardamom (Elaichi)- 6 to 7 No’s

Clarified Butter (Ghee)- ½ Cup & 1Tbsp. for later use

Dry Fruits (equal quantities of Cashew, Almonds, Pistachio, Raisins)- ½ Cup, Evenly Sliced & Slivered

Sugar- 1- ½ Cup (can modify according to personal choice)

An affordable version of the Reduced Milk needed for the Recipe can be made this way as well:

For Instant Reduced Milk Sauce:

Melted Ghee- 1 Tbsp.

Fresh Cream- 2 Tbsp.

Milk Powder- 3 to 4 Tbsp.

Method:

Wash, Scrape and Coarsely Grate Carrots

Put Grated Carrots in a Microwave Steam Cooking Bag & Microwave for 10 Minutes

Remove & Set it aside to Cool

In a Stone Mortar and Pestle, Crush the Cardamom so the Outer Peel is easily removed, Separate the Pods & roughly crush them

In a Thick Hard Anodized Sauce Pan, Heat Ghee on High Flame

Add Crushed Cardamom & Stir for about 2 Minutes or until Fragrance releases

Add Carrots & Stir Continuously on High Flame

Add the Dry Fruits (Almonds & Pistachio) & Mix Well till the Oil separates

Add Sugar, Mix it through & Cook on Medium Flame

In a Microwave safe bowl, Mix all the Ingredients for Instant Reduced Milk Sauce & Microwave for 30 Seconds each time & mix well

Add this Sauce in the Pan with Reduced Carrots & Mix for about 2 Minutes on High Flame

Sprinkle with Almonds & Pistachios & Serve Hot!

Tips:

In the Show ‘Food Safari: Pakistan’, Maeve O’Meara showed us how the Aussies make their Instant Carrot Halwa- the Classic Dessert of India & Pakistan 

Trust me this Instant Version also became a Hit in our Family & Friends!

Variations: 

Refer to the Traditional Recipe to make Gajar ka Halwa here:

http://globaldhaba.blogspot.com/2011/12/indian-winter-delicacy-carrot-pudding.html

Feel free to share your views & do let us know how this one turned out :)

Cottage Cheese Simmered in Fresh Spinach Gravy (Palak Paneer)

Winter Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine

Cottage Cheese Simmered in Fresh Spinach Gravy (Palak Paneer)

Serves 2

One of the Classic Item on the Menu of every Indian Restaurant!

Ingredients:

Fresh Spinach Leaves (Palak)- 1 Large Bunch, with Tender Stems

Fresh Cottage Cheese (Paneer)- 100 Grams

Green Chillies- 2, Slit  

Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tbsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Garlic- 8 to 10 cloves, Crushed
Salt- To Taste

Lemon Juice- ½ Tbsp.

Fresh Cream- 2 Tbsp.

Method:

Clean, Remove Thick Stems only and Wash Spinach in Water thoroughly

Blanch the Spinach in Hot Water and Dip it in Cold Water (with ice cubes preferably) immediately after 4-5 Minutes

Drain the Excess Water and Keep Aside to Cool

Blend the Spinach, Green Chillies and Water to form a Fine Paste

Dice the Paneer into Half an Inch Cubes

Slightly Roast the Paneer Slices on a Non Stick Pan without Oil so that they form a Nice Golden Color

Heat Oil in a Non Stick Deep Bottom Pot

Add Cumin Seeds and as they start to crackle Add Garlic and Sauté

Add Spinach Puree and Stir carefully as the Gravy tends to splutter out of the Pot

Add Salt by Checking the Seasoning accordingly

Add Paneer when the Gravy comes to a Boil

Add a dash of Lemon Juice & Fresh Cream just before taking off the Flame

Serve Fresh and Hot with Phulka or Steamed/Flavored Rice on a Cold Winter Day!

Tips:

An important Point to keep in mind is to avoid Cabbage/Spinach with Tomato as a Combination as they tend to affect people who already have Kidney/Gall Stones or have a high tendency to develop them again post Surgery..
That is the reason why Our recipes would be based on the same point just like this one is..

Can save the Thick Stems of Spinach to use it in an Andhra Preparation of Fresh Greens Stem Stew (Kadala Pulusu)

It would be great to use the Fresh Cottage Cheese made at home!

Variations:

Can add Fresh/Frozen Green Peas here as well   

In the City of Allahabad, Uttar Pradesh we have tasted the same dish with Blanched & Chopped Spinach instead of Pureed form. They also used the Blanched water in the Gravy while Cooking.

Using the Blanched Spinach Water adds back the lost Nutrition to the Gravy as a Vegetable Stock!

Another Recipe straight from the Dhaba:

Thanks to Chef Harpal Singh Sokhi for reminding us of the Rustic Punjabi Food (Asli Punjabi Khana) or more popularly called ‘Dhabe Da Khana’ we used to relish in Delhi!!

Serves 3-4

Ingredients:

Palak- 2 Cups, Boiled & Pureed

Paneer- 200 Grams

Extra Light Olive Oil/Olive Pomace Oil- 2-3 Tbsp.

Jeera- 1 Tsp.

Garlic- 10-12 Cloves, Finely Chopped

Green Chillies- 5, Finely Chopped

Onion- 2 Medium, Finely Sliced 

Black Salt- ¼ Tsp.

Coriander Powder- 1 Tbsp.

Turmeric Powder- ½ Tsp.

Salt- To Taste

Coriander Paste- 1 Tbsp., (made with Fresh Coriander Leaves)

Plain Yoghurt- 1 Cup
Lemon Juice- ½

Add the Slightly Whisked Yoghurt & Mix Well

Add all the Dry Masalas & Mix Well

Add Coriander Paste & Stir (as seen below in the middle in a light green Paste form dissolving in the Spinach Puree)

Add Paneer Cubes Gently & Combine Well

Feel free to share your views & do let us know how this one turned out :)