| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 50 |
g |
Soya nuggets |
| 100 |
g |
Mushroom |
| 100 |
g |
Paneer |
| 2 |
bn |
Spinach-pureed |
| 1 |
bn |
Coriander chopped |
| 250 |
g |
Onion paste |
| 2 |
|
Green chillies |
| 250 |
g |
Tomatoes chopped |
| 10 |
g |
Ginger paste |
| 20 |
g |
Garlic paste |
| 20 |
g |
Saunf-crushed |
| 50 |
g |
Yoghurt |
| 30 |
g |
Butter |
| 1 |
ts |
Dhania powder |
| 2 |
ts |
Jeera powder |
| 1 |
ts |
Chilly powder |
|
|
Salt to taste |
| 1/4 |
ts |
Garam masala – to taste |
INSTRUCTIONS
Puree the boiled spinach, green chillies and coriander together and keep
ready. Heat oil, cold ginger/garlic paste. Add in boiled onion paste
(boiled onions-pureed in mixer) and cook. Add in the spices, condiments and
the tomatoes and cook till oil leaves the mixture. Add in the spinach
mixture and continue cooking. Finally stir in soya nuggets and add to the
gravy. Add in cubed paneer and pieces of mushroom.
Serve hot garnished with cream or onion rings.
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