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:

1. Heat butter in a pan on medium heat. Add cumin seeds and allow them to crackle. 
2. Add minced ginger, garlic, and finely chopped green chillies to the pan. Fry them for a minute or two until they release their aroma.
3. Add finely chopped onions to the pan and fry until they turn light brown.
4. Add finely chopped tomatoes to the pan and sauté until they have softened and most of the moisture is evaporated. 
5. Now add chopped spinach to the pan and sauté for about 2-3 minutes.
6. Once the spinach is cooked, add turmeric powder, coriander powder, and aamchur powder to the pan. Mix everything well.
7. Add crumbled paneer to the pan and mix well. 
8. Add salt to taste and some water to adjust the consistency. Make sure that the consistency is not too runny or too thick.
9. Finally, add chopped coriander leaves and garam masala to the pan. Mix everything well and turn off the heat.
10. 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.