anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,kashmiri red chilli powder,cauliflower (gobi),chaat masala powder,curd,onion,cumin seeds (jeera),lemon,baby potatoes,green bell pepper (capsicum),turmeric powder,green chillies,sunflower oil

Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie, 1 Cauliflower (gobi) - cut into florets,Salt,2 teaspoons Sunflower Oil,1 Lemon - juice extracted,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Kashmiri Red Chilli Powder,1 Green Bell Pepper (Capsicum) - thinly sliced,1/2 cup Curd (Dahi / Yogurt),2 cups Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),2 Green Chillies - chopped,Sunflower Oil,12 Baby Potatoes,1 Onion - thinly sliced, 60, Indian, To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi.
Into a pressure cooker, add the potatoes along with 1/2 cup of water and pressure cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.Peel the skin of the potatoes and keep aside.If you have a steamer, steam the cauliflower florets on high heat for 3 to 4 minutes until just about cooked, but its still firm.
You can also pan roast the cauliflower with a little salt until it has lightly cooked.In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt.
Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon.
Check for seasoning and leave aside for 15 minutes to marinate.
 Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet.
Place a skillet on medium heat and add a teaspoon of oil.
Add cumin seeds and let them crackle.
Place the skewered aloo gobi on the skillet and roast it until you see a few brown spots on the vegetables and see it getting roasted.Roast all the skewers on a low to medium heat and keep aside.
*Making the paratha for the Kati RollsIn a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well.
Add little water at a time and bring the flour together to form a smooth dough.
Cover with a muslin cloth and keep aside for 10 minutes.
Make equal portions of the dough and roll it into balls.
On a clean surface dust some flour and flatten the ball of dough on it.
Roll out the dough into a paratha.
Place a roti tawa on medium heat and cook all the parathas with ghee or oil.
Keep the cooked parathas aside.
In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies.*Assembling the Kathi RollsPlace a paratha on foil paper.
Place a small portion of the onion and capsicum slices.
Next place a skewer of roasted tandoori aloo gobi in the centre.
Pull the skewer out and discard.
Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way.
Serve Tandoori Aloo Gobi Kathi Rolls along with a Dhaniya Pudina Chutney and a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Aloo_Gobi_Kathi_Roll.jpg, 14
Ingredients: salt,britannia,potato (aloo) firm,hung curd (greek yogurt),parmesan cheese,cheese (like flavored herbed cheese),cloves garlic,parsley,virgin olive oil,feta cheese,pepper,green zucchini

Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce, 1/2 cup Britannia Cream Cheese - (I like to use a flavored or herbed cheese),Parsley leaves - small bunch,1/2 cup Parmesan cheese - grated,2 cloves Garlic - finely chopped,2 Potatoes (Aloo) - boiled firm and sliced,Salt and Pepper - to taste,3 Green zucchini - sliced,1 cup Hung Curd (Greek Yogurt),1 cup Feta Cheese - crumbled,Extra Virgin Olive Oil - to cook, 45, Continental, To begin making the Roasted Potatoes & Zucchini Bake Recipe.
first get all the ingredients ready.
Boil the potatoes firm, peel the skin and slice them to an inch thickness.Preheat the oven to 190 C.In a wide saute pan; heat a tablespoon of olive oil on medium heat.
Add the chopped garlic, potatoes, and zucchini.
Sprinkle some salt and pepper and stir-fry them until the zucchini and the potatoes are lightly roasted.
Take care not to overcook the zucchini and not stir too much; as this will break the slices and make them mushy.In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper, parsley until light and fluffy.
Check the salt and spice levels and adjust to suit your taste.Arrange the sauteed zucchini and potatoes placing them alternatively on a baking dish.
Sprinkle the feta cheese all around and pour the creamy parsley sauce.
Finally, sprinkle the parmesan cheese evenly all over on the top.Place the Roasted Potatoes & Zucchini into the preheated oven.
Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned.Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Gourmet_Recipes/Roasted_Potatoes_Zucchini_Bake_Recipe_Creamy_Parsely_Sauce.jpg, 12
Ingredients: salt,wheat flour,baking powder,milk,carrot,dry ginger powder,sugar,nutralite classic,eggs,icing sugar,walnuts,cinnamon powder (dalchini)

Spiced Whole Wheat Carrot Cake Recipe, 1/2 cup Nutralite Classic Spread,2 tablespoons Icing Sugar - for dusting,1 teaspoon Dry ginger powder,2 teaspoons Baking powder,1/4 cup Milk,1 cup Sugar,2 cups Carrots (Gajjar) - grated,3 Whole Eggs,1/2 teaspoon Salt,2 cups Whole Wheat Flour,1/4 cup Walnuts - chopped,2 teaspoons Cinnamon Powder (Dalchini), 75, Continental, To begin making the Spiced Whole Wheat Carrot Cake, first preheat oven 180 C.
Grease and flour a 9-inch springform pan or a bread loaf pan or a Bundt pan.Keep aside.
Mix the flour, baking powder, salt, cinnamon, ginger and keep aside.In a large bowl or the bowl of the stand mixer add the nutralite classic, sugar and eggs and beat them until light and fluffy.
Add the milk and beat it into the egg mixture.Gradually add in the flour mixture and the carrots and beat until well combined.
Fold in the walnuts and spoon the Spiced Whole Wheat Carrot Cake batter and place it to bake in the preheated oven.Bake the Spiced Whole Wheat Carrot Cake for about 35 to 40 minutes or until when a tester inserted in the center of the cake comes out clean.
Once the Spiced Whole Wheat Carrot Cake is baked, remove from the oven.Allow the Spiced Whole Wheat Carrot Cake to cool for a little bit and serve.Serve the Spiced Whole Wheat Carrot Cake warm along with a cup of chai, pack it into a kid's lunch box or even along with glass milk for breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spiced_Carrot_Cake_Recipe-6.jpg, 12
Ingredients: salt,paprika powder,black peppercorns,virgin olive oil,onion,garlic powder,lemon,salmon fillet,lemon,sambal oelek,dijon mustard

Grilled Tangy Lime Salmon Steak Recipe, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,500 grams Salmon fillet,1 tablespoon Paprika powder,Salt - to taste,2 teaspoons Garlic powder,1 tablespoon Dijon Mustard,1 Onion - chopped,1 tablespoon Whole Black Peppercorns - crushed,2 tablespoon Lemon zest,1 tablespoon Sambal oelek,3 tablespoons Lemon juice, 25, Continental, To begin making the Grilled Tangy Lime Salmon Steak Recipe, preheat the oven to 175 degrees.
Meanwhile, chop the onions and keep it aside.
Next take a bowl and add onions, lemon zest, crushed black pepper, garlic powder, olive oil, paprika powder, salt and lemon juice.
 Mix the ingredients well.Place the fish in an oven-proof form and pour the mixture over the salmon.
If the mixture stays on a salmon in one area use a brush to dispense the lemon bath.When the oven has reached its temperature, put the salmon in the oven.
It should be in the oven for 15 minutes or until it has a nice light pink color.The next step is to make the sauce for the Salmon.
In another bowl, add dijon mustard, lemon juice and sambal oelek.
Mix everything thoroughly.Once the fish is done, take it out and cut it into 4 pieces.
Serve each piece of fish with a small serving of the sauce on or beside the fish.Serve Grilled Tangy Lime Salmon Steak Recipe along with Roasted Tomato and Pumpkin Soup for a healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Grilled_Tangy_Lime_Salmon_Steak_Recipe-1.jpg, 11
Ingredients: salt,mustard oil,cumin seeds (jeera),turmeric powder,green chillies,sweet potatoes

Bihari Shakarkand Bhujia Recipe - Spicy Sweet Potato Sabzi, 2 Sweet Potatoes - peeled and cut into thin strips,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit into halves,1 teaspoon Turmeric powder (Haldi),1-1/2 tablespoon Mustard oil, 20, North Indian Recipes, To begin making the Bihari Shakarkand Bhujiya recipe, wash and peel sweet potatoes.And cut them into one inch long stick pieces similar to the one for finger chips.
In a non-stick wok, add mustard oil; Once the oil is hot, add cumin seeds.
Allow it to splutter.Now, add green chilies and saute it.
Stir in the chopped potatoes and turmeric powder.
Season it with salt.Reduce the flame.
Cook until the sweet potatoes are cooked completely.
Towards the end, when the sweet potatoes have almost cooked, open the lid and allow it to become crispy.At this stage you can optionally add more mustard oil and then sprinkle some more salt.
Ensure you keep stirring occasionally so the Bihari Shakarkand Bhujiya gets cooked from all the sides.Once done, turn off the heat and transfer the Bihari Shakarkand Bhujiya to serving bowl.Serve the Bihari Shakarkand Bhujiya and serve with Whole Wheat Lachha parathas and Boondi raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Bihari_Shakarkand_Bhujia_Recipe-1.jpg, 6
Ingredients: salt,spinach,eggs separated,nutralite garlic oregano,onion,pepper,green chillies

Egg White Spinach Omelette Recipe With Garlic & Oregano, 2 Green Chillies - finely chopped,1 Onion - finely chopped,Salt and Pepper - to taste,1 teaspoon Nutralite Garlic & Oregano Spread,4 Whole Eggs - egg whites separated,50 grams Spinach - washed and finely chopped, 15, Continental, To begin making the Egg White Spinach Omelette Recipe With Garlic & Oregano, get all the ingredients ready before you begin making the omelette.Since we are using whites from 4 eggs, this can at most serve 2 people of you plan to split the omelette into half or just about one large omelette for one person.If you are making this for more people, then you would need to make it in batches of similar quantity as mentioned in the above ingredient list.
Take a large bowl, add all the ingredients together and whisk well with a fork until combined.
The egg whites would have blended well and turned little fluffy.Preheat an 8 inch Omelette Skillet,  spoon the Nutralite Garlic & Oregano Spread in the skillet.Once the skillet is heated, pour the whisked egg white omelette mixture onto the skillet.
Turn the heat to medium low, else the omelette will brown faster at the bottom than it can get cooked on the top.Once you notice the top of the Omelette begins to get cooked (you will know when the wetness has turned to dry), using a flat spatula, flip the omelette and cook the opposite side as well.Allow it to cook for a about a minute and once cooked well on both sides as per your preference, slide the omelette to the serving platter.Serve Egg White Spinach Omelette Recipe With Garlic & Oregano with with slices of buttered whole wheat bread, a glass of Carrot Pineapple Orange Juice Recipe or Cantaloupe (Melon) Juice Recipe for breakfast or for  an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Healthy_Egg_Whites_Omelette_Recipe-2.jpg, 7
Ingredients: tomato,turmeric powder,salt,apples,red chilli powder,lentil sugar,coriander,bay leaf break,coriander powder,oil

No Onion No Garlic Spiced Apple Tomato Curry Recipe,  1/2 teaspoon coriander powder, 1 lentil sugar, oil - as per use,2 apples - peel and chop, 2 sprigs of coriander - finely chopped, Salt - or kala namak (as per taste), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 2 tomatoes - puree or grated, 1 bay leaf - break , 50, Kashmiri, To make apple and tomato vegetable, first heat oil in a pan.
Add bay leaves and lentils and cook for 10 seconds.
After 10 seconds, add tomato puree and all the spices.
Cook it for 10 minutes.
After 10 minutes, add chopped apples to it and mix.
Cook it for 10 minutes until the apple is cooked.
After cooking, turn off the gas and serve hot.
Serve the apples and tomato vegetables along with dal tadka and roti for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Seb_Ki_Sabzi_Apple_Tomato_Sabzi_Curry_Jain_Vrat_Fasting_Food-3.jpg, 10
Ingredients: stalks spring onion greens,cloves garlic,onion,black pepper powder,red bell pepper (capsicum),wheat noodles,tofu,garam masala powder,red chilli powder,green chilli sauce,dry red chilli,sugar,methi seeds (fenugreek seeds),sweet spicy red chilli sauce (tomato chilli sauce),ginger,amchur (dry mango powder),milk,tomato ketchup,vinegar,coriander powder,red chilli sauce

Homemade Spicy Ramen with Tofu Recipe, 1 teaspoon Red Chilli powder,1 tablespoon Tomato Ketchup,1 tablespoon Vinegar,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 tablespoon Red Chilli sauce,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Methi Seeds (Fenugreek Seeds),3 tablespoons Milk,1 tablespoon Honey,4 cloves Garlic,2 Stalks Spring Onion Greens - finely chopped,1 tablespoon Green Chilli Sauce,1 teaspoon Sugar,1 Dry Red Chilli,1 1/2 teaspoon Garam masala powder,1 inch Ginger,1 Red Bell pepper (Capsicum) - sliced,1-1/2 teaspoon Coriander Powder (Dhania),1 cup Wheat Noodles,1 cup Tofu,1 Onion,1 teaspoon Black pepper powder, 55, Asian, To begin making the Homemade Spicy Ramen with Tofu Recipe by boiling the noodles in a saucepan with water and cook the noodles until done.
Strain the water and keep the water in the sauce pan itself.
Toss the noodles in a little oil, so it does not stick to each other.Heat another skillet with oil, and then add the fenugreek seeds, sugar, onions, ginger and garlic and sauté till the onions are translucent.
Once the onion have turned translucent turn off the heat and allow it to cool down.
Once cooled add the onion mixture into a mixer grinder and grind into a smooth paste.Add the masala powders like the coriander  powder,black pepper powder, red chili powder, garam masala powder, amchur powder into the water that was used to cook the noodles and keep it on the heat.
Add the ground paste also and let it boil for few minutes.
You can add more water if required depending on how thick you want your soup.Then add the red chili sauce and tomato sauce to adjust the flavor, check for seasonings also and add according to your taste preferences.
Finally add milk and let it boil for 5 minutes and keep it aside.In another small skillet, pan fry the Tofu cubes, once it is crispy, you can add the sweet chili sauces, green chili sauce, honey and give it a toss.
Keep it aside.
Then in the same pan fry the red bell peppers and other vegetables if using and stir fry for a few minutes and keep aside.In order to assemble the noodle bowl, add the cooked noodles, then pour the soup over, add the sautéed vegetables and top it up with crispy Tofu and chopped spring onions.
Serve the Homemade Spicy Ramen with Tofu Recipe in cold winter season as a comforting  meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Homemade_Spicy_Ramen_with_Tofu_Recipe.jpg, 21
Ingredients: salt,ginger,coconut,mustard seeds,black pepper corns,pearl onion,cardamom (elaichi) podsseeds,fennel seeds (saunf),cloves garlic,water,curry leaves,dry red chillies,coriander (dhania) seeds,lemon,cumin seeds (jeera),cinnamon stick (dalchini),onion,jackfruit (kathal),cloves (laung),sunflower oil

Ambul Polos Curry - Sri Lankan Jack Fruit Curry Recipe With Pol Sambol, 1/2 teaspoon Whole Black Pepper Corns,1-1/2 cups Jackfruit Raw (Kathal),Salt - to taste,3 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Coriander (Dhania) Seeds,1 Lemon - juice extracted,1 inch Ginger - finely chopped,2 Onions - thinly sliced,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,4 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,2-1/2 cups Water,1 cup Fresh coconut - grated,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),1/2 cup Pearl onions (Sambar Onions) - 1 red onion diced,6 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,4 Cloves (Laung), 30, Asian, To begin making the Ambul Polos Curry - Sri Lankan Jack Fruit Curry Recipe, prepare the jackfruit by peeling cutting and keep aside.To make the Pol Sambol, add all the ingredients for pol sambol into a mixer grinder and make a coarse paste of it and keep aside.
The next step is to make the Sri Lankan Spice powder.
Place a pan on medium heat, add all the spices and roast for a couple of minutes until the aromas come through.Once done, place the spices in a mixer grinder and blend to make a smooth powder.Now into a pressure cooker, heat oil over medium heat; add the ginger, garlic and onions and saute until the onions caramelize or turn lightly brown.
Once done, stir in the curry leaves, the spice powder, the pol sambol, the jackfruit, salt and 2-1/2 to 3 cups of water.
Pressure cook the Ambul Polos Curry for 4 to 5 whistles and turn off the heat,Allow the pressure to release naturally.Once the pressure has realeased, open the cooker and give the Ambul Polos Curry a taste.
Adjust the salt and seasonings according to your taste.Once done, transfer the Ambul Polos Curry-Sri Lankan Jack Fruit Curry to a serving bowl and serve hot.Serve the Ambul Polos Curry - Sri Lankan Jack Fruit Curry along with Steamed Rice and Carrot Poriyal Recipe by the side for a wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Ambul_Polos_Curry__Sri_Lankan_Jack_Fruit_Curry_Recipe_With_Pol_Sambol.jpg, 20
Ingredients: salt,coriander (dhania) leaves,asafoetida (hing),jaggery,red chilli powder,gilka (spongesilk squash),cloves garlic,sesame powder,onion,cumin seeds (jeera),maharashtrian goda masala,groundnut powder,turmeric powder,sunflower oil

Stuffed Gilka Recipe (Maharashtrian Style Stuffed Silk Squash), 2 tablespoon Sesame powder - roasted,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required for garnish (chopped),2 teaspoon Maharashtrian Goda Masala,Salt - to taste,6 Gilka (sponge/silk squash) - cut into about 3 inch pieces,1 teaspoon Cumin seeds (Jeera),1 teaspoon Jaggery - grated,2 Onions - finely chopped,3 tablespoon Groundnut powder,7 cloves Garlic - crushed,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),2 teaspoons Red Chilli powder, 30, Maharashtrian Recipes, To begin making the Stuffed Gilka, we will first make the stuffing.In a bowl mix all ingredients mentioned under stuffing.
Mix everything properly and keep it aside.Next, make a slit length wise in each gilka piece without cutting through.
Carefully stuff about a tablespoon of the filling inside the cut.Heat oil in a flat non-stick pan.
Add the cumin seeds and the place the stuffed gilka in the pan, cut side up.Cover and cook for 3-4 minutes on low flame.
Carefully turn over the pieces and cook on the other side till soft but the pieces are still intact.
Use 1-2 tablespoon water if required for cooking.
Garnish with coriander leaves and serve.Serve Stuffed Gilka with Dal Tadka, Kachumber Salad and Tawa Paratha for a spicy, flavourful meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Stuffed_Gilka_Maharashtrian_style_stuffed_Silk_Squash.jpg, 14
Ingredients: salt,cumin powder (jeera),arhar dal (split toor dal),tamarind water,drumstick leaves (moringamurungai keerai),asafoetida (hing),mustard seeds,cloves garlic,curry leaves,cumin seeds (jeera),rasam powder,black pepper powder,sunflower oil

Drumstick Spinach Juice Recipe, Drumstick Leaves (Moringa/Murungai Keerai) - one bunch,Salt - as required,1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,5 cloves Garlic - crushed,2 teaspoon Rasam Powder,Asafoetida (hing) - a pinch,1 teaspoon Sunflower Oil,2 tablespoons Arhar dal (Split Toor Dal),1 sprig Curry leaves,1 teaspoon Black pepper powder, 35, South Indian Recipes, To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame.
Now allow the pressure to release naturally.
Open the lid of the pressure cooker and mash it.
Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water.
Cover it with a lid and cook until the leaves wilt.
Turn off the flame and set aside.
In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away.
Add the cooked tur dal and stir well.
Add in the cooked drumstick leaves.
Reduce the flame and let it simmer for 2 minutes.
Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well.
 Once the rasam comes to a boil and starts frothing, turn of the flame.
In a tadka pan, add a teaspoon of oil and wait for it to heat.
Add in the mustard seeds, cumin seeds and let it crackle.
Once they have crackled add the curry leaves and garlic and  turn off the flame.
Add this tempering to the rasam and mix well.
Serve Murungai Keerai Rasam Recipe along with Steamed Rice, Carrot Poriyal and a dollop of Ghee.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MURUNGAI_KEERAI_RASAM_original.jpg, 13
Ingredients: tomato,turmeric powder,salt,ginger,spinach,paneer,tsp cinnamon powder,cumin powder,cloves garlic,butter,green chillies,cumin seeds,garam masala powder

Palak Paneer Recipe - Palak Paneer Recipe,  2 cloves Garlic - Tighten, 2 Green Chillies - Cut it straight, 2 inch Ginger - Tighten, 500 grams Spinach - Wash and chop, 1 tsp cumin powder, 1 tsp garam masala powder, 1 Tomato - Puree, 1/4 tsp turmeric powder, 1 tbsp butter,250 grams Paneer - Chop, salt - as per taste, 1 / 4 tsp cinnamon powder, 1/2 tsp Cumin seeds, 2 tbsp cream, 60, Punjabi, To make the spinach paneer recipe, first wash the spinach thoroughly.
Cut it after washing and keep it separately.
Heat the water in a saucepan.
After boiling add spinach and turn off the gas.
Allow the spinach to remain in hot water for 2 to 3 minutes.
Remove the spinach and let it cool.
Now pour it into a mixer grinder and grind it to a puree.
Now heat the butter in a pan.
Add cumin seeds, ginger, garlic, green chilies and cook for 1 minute.
Now add tomato puree, turmeric powder and cook it for 2 to 3 minutes.
After 2 to 3 minutes, add powdered spinach, cumin powder, garam masala powder, cinnamon powder, salt, mix and raise for 5 minutes.
After 5 minutes, add cream, cottage cheese pieces and let it boil.
After boiling, turn off the gas and serve.
Serve the Palak Paneer Recipe with Dal Tadka, Bundi Raita, Cumin Rice and Phulka for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Palak_Paneer_Recipe_North_Indian_Punjabi-3.jpg, 13