Palak Paneer
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Ingredients
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Instructions
- Remove the stem and wash the leaves thoroughly in running water. Blanch in salted boiling water for 2 minutes.
- Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chilli.
- Heat oil in a pan. Add cumin seeds, when they begin to change color, add garlic and saute for half a minute.
- Add the palak puree and stir nicely. Add water if required. When the gravy comes to a boil, add paneer and mix well. Stir in lemon juice.
- Garnish with fresh cream and serve hot with roti or chapati.
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