Palak Paneer Pizzas Punjabi style

Substance

1 kg spinach, washed
2 small sliced ​​tomatoes
3 cups cheese (or firm tofu), granular
4 c. Oil (Canola / Vegetables)
2 teaspoons of butter
1 medium onion, finely chopped
1 tablespoon of ginger, grid
4 garlic cloves finely chopped
1 teaspoon red pepper powder
1/2 teaspoon ground cumin
1 tablespoon match on the ground
1/2 teaspoon of Hirda
1 tablespoon chopped masala
1 cup of water
Salt to taste
1 cup thick cream
No or Father
Grilled mesarella cheese

INSTRUCTIONS

Add the spinach to a large pot of boiling water, cook for 30 seconds, then, after draining lightly, take as much water as you can in the spinach water.
In a blender / food processor, make the tomato pure. Add spinach and pulse so spinach is slightly thicker.
In a large skillet, place 2 teaspoons of oil over high heat and cover the cheese until the brown color of Salomon is everywhere. Remove from saucepan and set aside.
In the same saucepan, heat remaining oils and butter. Add the onion, garlic and ginger. Add gentle powder, cumin seeds, coriander, turmeric and warm condiments with soft, brown cheese until cooked. Bake for about 15-20 seconds until delicious
Add the salt to the tomato / spinach, water and flavor mixture. Cook for 15-20 minutes, stirring occasionally, stirring occasionally. The mixture will change into glue, and the spinach will light green from green to greenish color.
Stir in thick cream, then add cheese. Cook the paneer for about 1 minute.
Mini nuns / pitres with spinach and fresh mozzarella cheese.
Bake at 400 ° F for 8-10 minutes, until the nan is roasted and the cheese melts. Enjoy!