2 bunches roughly chopped spinach
1 bunch , roughly chopped fenugreek leaves
1 tbsp canola oil
1/2 pound cubed paneer
1 tbsp cumin seeds
1 thinly sliced onion
1 grated fresh ginger tbsp
3 minced cloves garlic
1 diced tomato
2 garam masala tbsp
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
Salt to taste
Steps to follow-
Boil water in a saucepan. Now cook spinach and fenugreek in the boiling water for about 3 minutes. Drain the water and transfer it to a food processor.
Heat 1 tablespoon canola oil in a large skillet over medium heat.
Fry paneer cubes till they get brownish in colour.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic for almost 3 minutes.
Cook and stir onion for almost 4-5 mins. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper.
Cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste.
Cover and cook for 15 minutes.
Serve with chapati, salad and chutney!Rajasthan Tourism App - Welcomes to the lend of Sun, Send and adventures