How to make Recipe of Paneer Bhurji

• Remove the sticks of spinach leaves, dipped in water, and wash them properly 2-Three times.
• Place the washed spinach in a sieve or on a plate diagonally and let the spinach drain out.
• Finely chop the spinach using a knife or chopping board.
• Cut the tomatoes into large items, take away the green chili stalks, peel and wash the ginger.
• Put all the issues within the mixer and grind them.
• Put 1 tablespoon oil within the pan and warm it. When the asafoetida, cumin, and cumin seeds crackle in scorching oil, add turmeric powder and tomato-ginger-green chili paste.
• Fry the paste till the oil separates from the spices.
• Add chopped spinach, salt to the roasted spices, and fry the spinach properly after including the spices for two to three minutes.
• Cover the vegetable and let it cook on a medium flame for two to three minutes.
• Open the lid, stir the vegetable, some water comes out from the spinach leaves within the vegetable.
• Make a fireplace and prepare dinner the spinach open until the water runs out.
• Add cashew items, garam masala, and paneer to the cooked spinach and blend properly.
• At first add green coriander and blend. Bhujia of spinach paneer has grown to be, flip off the hearth.
• Take out Palak Paneer Bhurji in a bowl and serve it with hot chapatti, naan, parantha, or rice and eat or place it in children‘s tiffin on a braid or with parantha.