Ingredients : Cottage cheese 200 grams Fresh mint 1 cup Black pepper powder To taste peppercorn 1tbsp Oil 2 tbsp Cumin seeds ½ tsp Small onion sliced 2no Ginger garlic paste 1 tbsp Green chilli chopped 3-4 Cashew nut 8-10 yogurt ¼ cup Red chilli powder ½ tsp Coriander powder 1 tbsp Turmeric powder ½ tsp Garam masala powder 1 tsp Dried mango powder 1/2 tsp Spinach Small bunch Fresh coriander 1 /2 cup Salt To taste Cream 2 tbsp
Method : 1. Heat oil in a non stick kadai; add cumin seeds and sauté till light brown. 2. Add onions and sauté until translucent. Add ginger-garlic paste, , cashew nut and sauté for a minute. Then add green chilies, peppercorn, red chillies, turmeric powder, coriander powder, garam masala powder, amchur powder and sauté for a mint. 3. Add spinach and sauté for a mint, Add in the coriander leaves and mint leaves and cook until the leaves are cooked. Add in the yogurt and sauté. Remove it from the flame and blend it into a smooth paste. 4. Pour the mixture back in the pan and simmer. Add salt and pepper powder to taste 5. Cut paneer into 1 inch cubes and add to the gravy and cook for 5 mints on a medium heat.. Add fresh cream and simmer for some more time. 6. Transfer into a serving bowl, top it up with cream, garnish it with coriander and mint leaves and serve hot.
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