Palak Paneer

Serves: 6

Ingredients

• Paneer,cut into 1 inch cubes(20 to 22 small pieces)
• 450 gms spinach(palak)
• 1 medium size chopped onion
• 2 medium size chopped tomatoes
• 1 tsp chili powder
• 1 tsp cumin seeds(optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• Whole garam masala(2  cinnamon stick,2 cloves,3 cardamom)
•  2 chopped green chilies
• 1 tsp Ginger Garlic paste
• 2 cloves of garlic(chopped)
• 2 tbsp Oil
• 1 tsp Kasoori Methi
• 3 tbsp whipped Cream or Curd mixed with sugar.(Add some water in the curd to make it to right consistency)

Method

• Add Spinach to the boiling water, after 2 mins remove and put it in a blender and make a paste of it.  
• Put oil in the pan, heat it.
• Add whole garam masala then add cumin seeds and chopped garlic
• Add onions and saute it with little amount of salt until the onions turn golden brown,
• Add turmeric and mix it, put ginger garlic paste and saute it for sometime.
• Put chopped tomatoes and cook it till they turn soft and are mashed out
• Add cumin,coriander,chili powder and kasoori methi(rub it between your palms,to make it fine) as this adds nice flavour to the mix.
• Add finely chopped green chilies.
• Add the spinach paste and let the sauce  cook nicely till the oil surfaces, note that the lid is kept open while cooking the sauce as this retains the green color of spinach
• Add Paneer and let it cook for few mins
• Add whipped cream or curd and again stir it
• Cook it another for 2 mins and then turn off the heat.

(Note: Fresh Paneer can be directly added in the gravy but if it is stored in a refrigerator for a longer time, fry it in the oil till they become slightly golden and soak it in the water for 10-15 mins.Sqeeze the paneer pieces in between the palms and put it in the gravy.This makes the paneer soft and also removes oil from it.)

Palak  Paneer is ready to serve.