• Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ingredients

Directions

  1. Blanch the spinach leaves in hot water and grind them to puree. Heat oil in a kadhai and add cumin seeds. Once they splitter, add chopped onion and saute till it gets translucent. Now add ginger garlic paste and fry till light brown. Now add the spin
  2. Add red chilly powder,turmeric, garam masala,coriander-cumin powder fry for 2 mins or till oil seperates out. Now add grated paneer and cream and stir. Add salt and cook for 1-2 mins. Transfer the gravy in serving bowl.
  3. Grind the boiled corn to a coarse paste. Add grated paneer,salt,red chilly powder and turmeric and mix. Add besan and mix together to form a dough of dropping consistency,like pakodas. Add soda bicarb and mix . Let the mixture stand for 5 mins. Heat
  4. Cool slightly and place it on top of the spinach gravy, taking care not to sink in the gravy. Serve hot with rotis or parathas.

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