Cuisine
Asian, Indian
Total Time
55 minutes
Servings
4
– 3 cups Mixed vegetables I used carrot, peas, bell pepper and sweet corn – 2 medium Onion 1 large ( finely chopped ) – ¾ cup Paneer Cubed – 2 cup Spinach Pureed – ½ teaspoon Ginger Grated – 2 Dry red chilies – ½ teaspoon Fenugreek seeds/methi – 1 teaspoon Cumin powder – Tap to see more ...
– Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree it. – Chop all the vegetables and keep it ready.
– In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. – In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown. Fry.
– Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook. – Add the prepared spinach puree to the vegetable pan and add some water. Let it come to a boil and then simmer.
– Add the garam masala powder and mix once. – Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.