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“This curry goes well with biryani.”
READY IN:
20mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil on high until the surface ripples.
  2. Drop one cumin seed into the oil when it is hot. If it sizzles and pops the oil is ready. Add the remaining cumin. Take care as the oil can splatter.
  3. Add the jalapenos and a couple of pinches of salt and stir until the chilies soften.
  4. Add the paneer and fry until all the sides turn golden brown.
  5. Add the spinach and cook until wilted.
  6. Add the remaining ingredients and heat through.
  7. Serve with rice or naan bread.

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