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Welcome to Ridgecrest
Recipes
Creamy
Spinach Potatoes Panir
1/2
cup Ridgecrest Panir
1 bag Chopped Spinach (frozen)
1 onion
2-3 potatoes
1/2 tsp Cumin seeds
1/4 tsp Red Chili Powder
1/4 tsp Turmeric Powder (optional)
1 tsp water
Thaw the spinach and blend using a blender until a
paste is formed. You may need to add water (in tiny
quantities to help the blending process). Add
the panir and blend further. Chop the onion and
potatoes any way you like. In a saucepan toast the
cumin seeds. When the seeds start to crackle add the
onions and water. Sauté until the onions turn
light brown. Add the potatoes and cover the dish.
Cook for about 2-3 minutes making sure that the
potatoes don't burn. Add the chili powder and turmeric,
stir. When the potatoes are semi-hard, add the
spinach-panir blend. Stir and let it simmer for
about 5 minutes, add salt and let it simmer for
another 10 minutes.
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