Lunch

Saag Paneer

INGREDIENTS

200 gms Cottage cheese, diced
250 gms Mustard leaves puree
50 gms Spinach (Palak) Puree
2 Tbsp Bathua puree
100 ml Desi Ghee
½ Tsp Cumin whole
2 Nos. Red chilli whole
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
100 gms Onions, chopped
3 Nos. Green chillies, chopped
To taste Salt
Water as required
4 Tbsp White Butter
1 Tbsp Maize flour-optional
Garnish-
1 Whole red chilli-dry
1 Coriander sprig
5 gms Ginger juliennes

INSTRUCTIONS

Boil all three leaves;(Mustard,Spinach and bathua leaves) in salted boiling water and refresh under chilled water. Make puree of it and keep aside.
Heat desi ghee in a pan and add cumin and red chilli whole. When it crackles add chopped garlic, ginger and sauté for 2 minutes. Add chopped onions and cook till onions are light brown in colour.
Add chopped green chillies, pureed mustard leaves, bathua leaves and spinach and salt. Cook stirring continuously for 20 minutes. You may add 1 table spoon of maize flour at this stage and cook.
Put diced cottage cheese in the gravy and cook for 2-3 minutes. Finish with white butter, roasted cumin powder and remove in a bowl.
Serve hot garnished with whole red chilli-dry, coriander sprig , green chilli juliennes and ginger juliennes.

Preferred recipes by Chef Rakesh Sethi.

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