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This dish was made for 4
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Boil 500 g spinach in 1 cup of water till the leaves wilt. Drain the water and grind the spinach leaves into a fine paste. Keep it aside.
Heat 2 Tbsp oil in a karahi, add 1 Tsp cumin seeds and when they splutter add 2 chopped onions and fry till golden brown. Add 1 Tsp ginger garlic paste and fry for 5 minutes. Now add 2 tomatoes and sauté till soft.
Add 2 green chillies, 0.5 Tsp turmeric powder and 1 Tsp red chilli powder. Fry for a minute, till the masalas are well mixed.
Add the pureed spinach and the remaining 1 cup of water along with 1 sachet of MAGGI Masala ae Magic. Mix well, cover and cook for a minute on low flame. Add the paneer pieces, mix well and simmer for 5 minutes. Add salt to taste. Garnish the dish with ginger juliennes. Serve hot Our Palak Paneer Recipe, with its hearty yet nutritious profile, remains a culinary testament to the organic goodness of the land and its people, embodying the essence of Punjab's rich cultural heritage. Over time, Palak Paneer Ingredients have transcended regional borders, becoming a beloved vegetarian delight appreciated across the Indian subcontinent and beyond. Its wholesome combination of leafy greens and creamy paneer has made it a go-to dish for vegetarians and non-vegetarians alike.
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