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kg paalak (spinach)
2 onions
1 piece ginger
2 green chillies
3-4 flakes garlic optional
3 tomatoes pureed or grated
Crushed seeds of 2 moti illachi (brown cardamom)
tsp black pepper
Salt to taste
4 tbsp ghee
200 gms paneer (cottage cheese) cut into 1 cubes

1.   Chop paalak leaves, discarding the stalks. Wash in plenty of water. Pressure cook paalak with cup water to
      give one whistle. Keep on low flame for 10 minutes. Cool and blend in mixer.
2.   Grind onions, ginger, chillies and garlic together to a paste.
3.   Grind tomatoes separately in a mixer ro grate them.
4.   Heat ghee. Add onion paste and cook till golden brown.
5.   Add tomatoes. Cook till ghee separates.
6.   Add spinach and cook for 10-15 minutes on low flame.
7.   Add salt, moti illachi and pepper. Remove from fire.
8.   Cut paneer into 1 cubes, leaving aside some for garnishing. Deep fry to a golden colour.
9.   Mix paneer pieces in the cooked spinach. Give it one boil.
10. Serve, garnished with finely grated paneer.


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