Palak Paneer

Preparation Time: 10-minutes

Cooking Time: 20-minutes

Serves: 2-3 people

Course: Main

Ingredients

• Palak - 2 bunches

• Paneer - 250 grams (cut into cubes)

• Chopped ginger - 1-inch

• Garlic pods - 2 to 3 (chopped)

• Ghee - 1 Tablespoon

• Oil - 1 Tablespoon

• Cumin seeds - Quarter Teaspoon

• Coriander powder - 1 Teaspoon

• Pinch of Hing (asafetida)

• 1 small onion (chopped )

• 1 medium tomato (chopped or grated)

• Kasoori methi - 1.5 Teaspoon

• Red chili powder - 1 Teaspoon

• Fresh cream / Malai - 1 Tablespoon

• Salt to taste

Method:

• In a pot, blanch the spinach leaves in boiling water for 2-3 minutes. Remove and then transfer immediately into ice cold water

• Grind and make the spinach leaves into a smooth paste

• Heat ghee in a pan and add cumin seeds, asafetida, chopped ginger and garlic. Stir for a minute and then add the chopped onions

• Sauté the onions until they turn light brown in color

• Now add red chili powder, salt, coriander powder and mix well

• Now add the chopped / grated tomatoes and cook until the mixture leaves oil

• Important tip: Add one teaspoon of kasoori methi to the above mixture. This gives a very nice flavor to the palak paneer

• Now add the pureed palak and a little hot water and give it a nice stir

• Finally, add the paneer cubes, sprinkle a little garam masala and allow it to cook for another minute

• Finish with fresh cream and fold it into the gravy

• Garnish with ghee and red chili tadka.