We used raw tomatoes because a lot of tomatoes are coming out in season these days. Cut the tomato into a square (+) shape with the tip of the knife at the top.

Blanch tomatoes in boiling water for about 30 seconds, then add salt and blanch spinach.

The reason for blanching tomatoes is to peel them. The tomato skin stays in your mouth even if you grind it in a blender. So if possible, remove the skin. Tomatoes peel off just by blanching them slightly.

Slice onions, tomatoes, and spinach thickly. You don't have to cut it into small pieces because it's going to go to the mixer anyway.

Put 1 tablespoon of cooking oil in a coated pot and stir-fry onions, then stir-fry tomatoes.

Add blanched spinach, stir-fry slightly, add 2 cups of water, and simmer for 3 minutes. If you boil it for too long, the spinach nutrients will be destroyed.. The color is also a total terror. Add a little less water as the Palak Panir Curry needs to be made to feel a little ripe.

Put all the ingredients in the pot in a blender and grind. It's hot at this time, so you have to be careful. Use a big blender or... Or let it cool.. Or you can just grind it in a blender and boil it.

Grease a coated pot with cooking oil and stir-fry pork tenderloin until meat is cooked.

When the meat is cooked to a certain extent, put all the ground meat in the blender and bring to a boil. The color was good up to here... Remove from heat briefly, add 1 bag of curry, dissolve evenly with spatula, and boil over medium heat.

Add whipped cream and bring to a boil over low heat for about 2 minutes and season with pepper. There's a total war. It really stands outI'll let you know because there are people who are worried about whipped cream that I don't use often. Use whipped cream and freeze in freezer if left. Of course, you can't whip it like you did when you made a cake.. There's nothing wrong with using it for cooking like this. Sometimes water and fat are separated.. It doesn't matter what it tastes like. If you still don't want to see it, stir it with a whisk and it'll go back to its original state.

Palak panicurry tastes better when it is more difficult than rice. There's a nan in the market mix these days, but.. Because I'm lazy.. I just used frozen tortillas. To recreate the butter, the butter was melted in a pan and the tortilla was baked over low heat. Oh, it's going to swell up a little like a real orchid. It tastes almost like butternan from an Indian restaurant.