HOW TO COOK SAG PANEER | INDIAN RESTAURANT SECRETS REVEALED | BIR | CHEESE CURRY

INGREDIENTS: 260 GRAMS BABY SPINACH 1 BLOCK PANEER (INDIAN CHEESE) PANEER MARINADE: 0.5 TSP TURMERIC POWDER 0.5 TSP CHILLI POWDER 2 PINCH SALT 2 TBS OIL SPINACH: 4 TBS OIL 1 TBS GHEE 2 HEAPED TSP CHOPPED GARLIC CURRY: 4 TBS VEGETABLE OIL 1 TSP GREE (FRY THE PANEER THEN COOK THE CURRY WITH THE SAME OIL) 1 TSP WHOLE CUMIN 2 BAYLEAF 2 TSP CHOPPED GARLIC 1 MEDIUM ONION 4 TBS COOKED SPINACH 250 ML BASE GRAVY 0.5 TOMATO WEDGES 2 GREEN CHILLI CORIANDER TO GARNISH SPICES: 0.5 TSP SALT 0.5 TSP TURMERIC 0.5 TSP CHILLI POWDER 0.5 TSP CURRY POWDER 0.5 TSP CORIANDEWR POWDER MY RESTAURANT STYLE BASE GRAVY RECIPE: /watch/gP5g8DdEyAREg SIMPLE BASE GRAVY RECIPE: /watch/kQnLOpDZC7ZZL DONT FORGET TO JOIN ME ON FACEBOOK AND INSTAGRAM.

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