Mughlai Palak Paneer

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• Step 1

  Boil chopped spinach alongwith ginger for 10 minutes.

• 

  Step 2

  Heat oil,add seeds of cardamom,cloves & pepper corns.Add ground onion,tomato paste & stir on low flame for 5 minutes.

• 

  Step 3

  Add dried fenugreek & stir till oil starts seperating like this

• 

  Step 4

  Add dried mango powder.Add boiled spinach & cook for 2-3 minutes.Remove from fire.Let it cool.

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  Step 5

  Meanwhile chop the cottage cheese into small pieces like this

• Step 6

  Cool & blend the spinach for a few secods,do not grind it too fine.Now add 1/2 cup of milk if you find it too thick & simmer covered for 2-3 minutes.

• 

  Step 7

  Now beat the fresh cream with a fork & add it to the spinach on low fire.

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  Step 8

  Add the cottage cheese pieces,give it a boil.I prefer adding salt at this last stage as I get a better idea of the quantity after the spinach has been simmered,besides the milk & cream do not curdle!!!!!

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  Step 9

  Simmer for 2 minutes & transfer it to a serving dish & TaDaaaaa.............you are done!!!!!!!!!!
  Doesnt it look tempting:)

  This tastes best with Indian flat bread called roti or parantha.I guess I will add a recipe on how to make them too.But first I have to make them for my own lunch:)
  I will keep clicking pics & come back with another recipe after lunch:)

Comments

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Emily A. · Fargo, North Dakota, US 28th December 2011

I want this. If you can find the cheese by the pound, you can store it in the freezer between uses. Frugal and still delicious. Thanks SO MUCH for including the little tips, especially the oil separation step.

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priti · Indianapolis, Indiana, US · 14 projects 1st July 2010

hi 3woosh.K
its totally fine if you skip it

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3woosh Curly · Manama, BH · 3 projects 29th June 2010

If I don't have the mango powder is it ok to skip it?

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Hushgirl · Edgemere, Maryland, US · 8 projects 26th June 2010

MMMMM yum! I love palak paneer!

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