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popular north indian curry
Published On: 03 Nov 2013
Bengali: Laban / Noone
for more details, click the name of the ingredient
Boil water in a large pan and add some salt, sugar and soda-bicarbonate.
Clean and wash the spinach/palak, retaining the good part of the stem. Blanch the spinach/palak in boiling water for 2-3minutes.
Drain the spinach/palak and refresh in cold water and keep aside to cool.
Grind the spinach/palak in a mixer with green chilies, 2 cloves of the minced garlic (you can put 2 cloves of garlic).
Heat oil in pan and add the bay leaf, cloves and cinnamon/dalchini.
Add the finely chopped onions and sautT for 2-3 minutes till the onions turn translucent.
Add the ground spinach/palak to the onions and cook on alow flame for 3-4 minutes.
Cut the cottage cheese/paneer into 1ö cubes.
Add the cottage cheese/paneer pieces to the spinach/palak and mix well.
For the tempering/ tadka:
In a small skillet, heat 2 tbsp oil and fry 1 bay leaf, 2 cloves/lavang, 1 small cinnamon stick/dalchini and 4-5 whole red chilies. Add the minced garlic and fry till golden brown.
Transfer the spinach/palak and paneer into a serving dish and pour the tempering/tadka on top. Serve with paratha/roti.
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