Palak Paneer (Spinach with cottage Cheese)

Palak Paneer Recipe

Indredients:

1 big bunch palak (Spinach leaves)
A few sprigs of Coriander leaves (small bunch of around 8 sprigs)
4 tomatoes (medium sized)
5 cloves garlic finely chopped
1 inch ginger finely chopped
4 onions (medium sized) roughly cut into small pieces
3 green chillies (hari mirch, capsicum)
200 gm Paneer (Cottage Cheese)
2-3 Laung (Cloves)
1 small piece cinnamon stick (Dalchini)
2-3 cardamoms deseeded. Keep the seeds and throw the cover
3 tbsp Fresh Cream
1 tsp turmeric (haldi)
1 tsp coriander (dhania) powder
1 tsp jeera (cumin) powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp Kasuri methi
Salt to taste
6-8 tbsp oil
A little sugar


Palak Paste

Boil the spinach leaves (palak) in water till they become soft. Strain the water. Add the coriander sprigs. Pour the leaves into a colander and wash with cold water. Grind the leaves in a mixer.

Tomato paste

Boil the tomatoes in water till they wrinkle. Take them out and peel off the cover. Grind the tomatoes, chopped garlic, and chopped ginger in a mixer to a fine paste.

Onion paste
Grind the onions, cardamom seeds, cloves, and cinnamon in a mixer to a coarse paste.

Procedure

Fry the paneer in 6 tbsp oil. Take the fried pieces on to a container lined with absorbent paper to absorb the excess oil.

Heat the remaining oil. Add the zeera seeds. After they stop spluttering, add the onion paste and cook till it turns a light-medium shade of brown. Add the tomato paste and cook for five minutes. Add the palak paste and cook for another five minutes. Add the dry powders (kasuri methi, haldi, coriander powder, cumin powder, garam masala powder), and salt and mix well. Cook for two minutes. Add the sugar, mix well, and then add the paneer cubes. Garnish with fresh cream.


Palak paneer can be eaten along with rice or rotis.