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KASHMIRI SAAG PANEER MASALA Recipe | | Main Course Recipe by Mittal |
| | INGREDIENTS | 1/2 tsp jeera (cumin seeds)
1/2 tsp coriander seeds
2 tbsp whole cashew nuts
2 small sticks of laving clove (optional)
3 tbsp oil
1/2 medium red onion
1/2 green bell pepper
3 small mushrooms
2 red chillies
1 bunch of spinach
1 block of paneer(6 x 4 x 2)
1 small piece of ginger (1x1)
1/2 tsp ground cinnamon
4 tbsp fresh grated coconut
1/2 tsp mirchi
1 tsp dhanajeeru (cumin/coriander powder)
2 tsp salt
1/2 tsp ground black pepper
4 tbsp single cream
1 tbsp sultanas handful of chopped coriander (to garnish) | | METHOD | Ready prepare:
onion - sliced finely
green pepper - chopped into squares
mushrooms - finely chopped
red chillies - slit into strips
spinach - chopped
paneer - chopped into squares
ginger - chopped finely
1. Heat a karai / wok on medium heat until semi hot and add the jeera, coriander seeds, cashew nuts and laving to dry roast. After a few minutes add the oil and stir.
2. Then add the ready prepared vegetables EXCEPT the spinach and stir. Then after 5 minutes add the paneer and stir again. When it is slightly golden add the spinach.
3. Then add the masala:ground cinnamon, coconut, mirchi, dhanajeeru, salt, ground black pepper.
4. When the spinach has shrunk a little add the single cream and stir. Let cook for 10 mins and take off the heat.
5. Garnish with sultanas and coriander. |
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