PALAK PANEER

This spinach dish is popular throughout the world but originated in Punjab (Northern India). It is basically soft paneer cubes cooked in a smooth spinach curry. This recipe is very easy to cook and can be made for dinner parties as well. Best if served with Chapathi/parata/Naan.

INGREDIENTS:

Spinach - 1 bundle

Paneer - 200 gm

Green chili - 3

Ginger - 1 inch

Garlic cloves - 3

Onion - 1 

Tomato - 1

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Fresh cream - 2 tbsp

Salt to taste

METHOD:

1. Boil 2 to 3 cup water in a pan turn off the flame and add spinach leaves. Cover and keep it aside for 5 mins.

2. Take them out and put them in cold water so that the leaves retain their green color.

3. Heat oil in a pan, add cumin seeds, fry it for few seconds then add green chili, ginger, garlic.

4. Add onions and fry it on medium flame till it turns light brown.

5. Add chopped tomato, cook on medium flame till it turns little soft.

6. Turn off the flame and let it cool down.

7. Puree the spinach leaves in a blender along with this fried mixture.

8. Heat oil in same pan, add turmeric powder, red chili powder, coriander powder and cumin powder.

9. Fry it for few seconds, add the puree, garam masala and salt.

10. Mix well and cook it for 2-3 minutes on medium flame.

11. Add fresh cream and paneer cubes, mix it well in gravy.

12. Cover the pan and cook it for 2 minutes on low flame, turn off the flame.

13. Garnish with some fresh cream and serve hot with Chapathi/Parata/Naan.