Sep 20, 2011


Spinach- 2 bunch
Onions - 4
Tomato - 2
Ginger - 1 pc
Garlic - 3 pc
Green Chillies - 2 slit
Potato - 3
Paneer - 100gms
Chilli Powder - 2 tsp
Kashmiri chilli powder -1 tsp
Saunf - 1/2 tsp
Cloves - 2
Elaichi / Cardamom -2
Cinnamon - 1 pc
Jeera - 1 tsp
Garam Masala powder - 1tsp
Clarified butter / Ghee- 2 Tbs
Refined Oil - Enough to deep fry
Salt - to taste

Method / Vidhie:
1. Wash and chop the spinach into small bits. Also finely chop the onions and keep aside.
2. Slit the green chillies and deseed them.
3. Make a paste of ginger and garlic.
4. Dry roast cloves, saunf, cinnamon, cardamom and grind them well into a powder in a mixer.
5. In a vessel add 250ml of water and boil the tomatoes. Once the tomatoes are cooked blanch them and blend them in a blender to make a puree.
6. Take a heavy bottom pan and pour the refined oil into it. Heat the oil to deep fry.
7. Cut the potatoes into medium sized chunks without peeling off the skin. Also cut the panner / cottage cheese.
8. Sprinkle bit of salt, kashmiri chilli powder to the potatoes and paneer.
    Mix them well without breaking the panner.
9. Now drain excess salt water from potatoes, panner and deep fry them in oil.
    Take out once they turn brown in colour.

10. Take another pan add ghee. Splutter the jeera.
11. Add onions, green chillies and a pinch of salt so that oinion cooks faster.
12. Once the onions turn lightly brown add the ginger garlic paste and fry them till the raw smell fades away.
13. Now add the finely chopped spinach and saute them till the spinach reduces into half.

14. Add tomato puree, chilli powder, salt, garam masala powder, water to it and bring to a boil.
15. Now add the fried potato and paneer and add 1/4 glass of water and boil it till they turn soft.
16. End add bit of ghee to enhance flavour and the powdered spices and stir well.
17. Boil it by stir for another 3 min.

Spingy Potato Paneer is ready to be served.

Tip : You can serve this with phulka, nan, Jeera rice.

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