- Akshayakalpa malai paneer-200gms
- Spinach/Palak-(preferably organic)-250gms
- 1 bay leaf
- 1-inch cinnamon
- 4 cloves
- 5-6 peppercorns
- ½ tsp-snauf
- ½ tsp-turmeric
- 4-5 coriander seeds
- 1 medium-sized onion
- 1 tomato
- ½ tbsp ginger garlic paste
- 2-3 green chillies
- 2 tbsp oil/ Akshayakalpa ghee or butter
Fry Akshayakalpa malai paneer cubes in a pan till it turns light golden yellow and keep it aside.
In a pan, dry roast bay leaf, cinnamon, cloves, pepper, elaichi, snauf, aniseed and coriander seeds until the aroma starts to develop and spread.
In a pan with 1 tbsp oil or butter, roast onions, garlic-ginger paste, chillies and tomatoes until well fried. Add the fresh spinach and fry on a low flame for up to 2 minutes until the leaves turn dark green. Let it cool completely.
Mix and blend all the dry ingredients and later add the spinach mixture and blend to a fine paste.
In a pan, add 1 tbsp of oil or butter, fry the spinach paste on a low flame. Add salt as per taste and turmeric and cook for a minute or 2. Then add the fried paneer stir once and remove from the flame. Serve hot with parathas, Chapatis, Rotis or rice as preferred.