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			--Rani Palak

Rani Palak

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1 Spinach, boiled & pureed 2 bunches
2 Onions, finely chopped 2
3 Tomatoes, finely chopped 2
4 Ginger, finely chopped 1 teaspoon
5 Garlic, finely chopped 5 cloves
6 Green chilies, finely chopped 3
7 Salt to taste
8 Cumin seeds 1/2 teaspoon
9 Coriander powder 1 teaspoon
10 Red chili powder 1/2 teaspoon
11 Garam masala 1/2 teaspoon
12 Walnuts, finely chopped 6
13 Oil 2 tablespoons
14 Butter 1 teaspoon
15 Grated paneer, for garnish 1 tablespoon
Heat oil in a pan or kadahi over medium-high heat, add cumin seeds and whole red chilies and let it splutter, add onions, garlic, ginger and green chilies and cook until lightly browned. Add tomatoes, stir and cook over medium- low heat until tender, add all the powdered spices with 1/2 cup of water and cook until oil comes out on the surface. Add spinach and cook for 10 minutes. Garnish it with butter and grated paneer and serve.
Servings -4
Introduction of the dish
Spinach is full of iron, vitamins, calcium and fibers. This recipe is ideal for anaemic and pregnant ladies.

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