INGREDIENTS:
260 GRAMS BABY SPINACH
1 BLOCK PANEER (INDIAN CHEESE)
PANEER MARINADE:
0.5 TSP TURMERIC POWDER
0.5 TSP CHILLI POWDER
2 PINCH SALT
2 TBS OIL
SPINACH:
4 TBS OIL
1 TBS GHEE
2 HEAPED TSP CHOPPED GARLIC
CURRY:
4 TBS VEGETABLE OIL
1 TSP GREE
(FRY THE PANEER THEN COOK THE CURRY WITH THE SAME OIL)
1 TSP WHOLE CUMIN
2 BAYLEAF
2 TSP CHOPPED GARLIC
1 MEDIUM ONION
4 TBS COOKED SPINACH
250 ML BASE GRAVY
0.5 TOMATO WEDGES
2 GREEN CHILLI
CORIANDER TO GARNISH
SPICES:
0.5 TSP SALT
0.5 TSP TURMERIC
0.5 TSP CHILLI POWDER
0.5 TSP CURRY POWDER
0.5 TSP CORIANDEWR POWDER
MY RESTAURANT STYLE BASE GRAVY RECIPE:
[ Ссылка ]
SIMPLE BASE GRAVY RECIPE:
[ Ссылка ]
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