PALAK PANEER BHURJI
Preparation time: 10-15 mins
Cooking time: 20-25 mins
Ingredients :
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green chillies, finely chopped
- 2 onions, finely chopped
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1/2 teaspoon aamchur powder (dried mango powder)
- 2 tomatoes, finely chopped
- Salt to taste
- Water
- 1 bunch spinach, chopped
- 250g paneer, crumbled
- Coriander leaves, chopped
- 1/4 teaspoon garam masala
Method:
- Heat butter in a pan on medium heat. Add cumin seeds and allow them to crackle.
- Add minced ginger, garlic, and finely chopped green chillies to the pan. Fry them for a minute or two until they release their aroma.
- Add finely chopped onions to the pan and fry until they turn light brown.
- Add finely chopped tomatoes to the pan and sauté until they have softened and most of the moisture is evaporated.
- Now add chopped spinach to the pan and sauté for about 2-3 minutes.
- Once the spinach is cooked, add turmeric powder, coriander powder, and aamchur powder to the pan. Mix everything well.
- Add crumbled paneer to the pan and mix well.
- Add salt to taste and some water to adjust the consistency. Make sure that the consistency is not too runny or too thick.
- Finally, add chopped coriander leaves and garam masala to the pan. Mix everything well and turn off the heat.
- Serve the Spinach Paneer Bhurji hot with Whole Wheat Bread toast. You can also garnish it with some more chopped coriander leaves if you like.