Palak Paneer

Palak Paneer is a Punjabi dish and is very popular with youngsters. The creamy texture of spinach with Paneer is a very good combination. With a little alteration, you can make this even on Ekadashi fasts. Give it a try!

You will need

for spinach puree:

• 250 grams palak or 12-15 oz spinach (palak)

• 1 cup water

paneer:

• 250 grams paneer or 8 to 9 oz
  

for the gravy/sauce:

• 1 TBSP Ghee
  

• ½ teaspoon cumin seeds

• 2 small tej patta

• 1 pc Cinnamon stick

• 3 medium tomatoes

• 2 teaspoon ginger paste

• 2 TBSP Cashews

• 1/4 tsp Red chilli Powder
  

• 1/2 tsp turmeric powder

• 1 teaspoon kasuri methi ( optional)
  

• 1 teaspoon garam masala powder

• 1 TBSP whipping cream

• a pinch of sugar

• salt to taste
  

Method Boil water in a pan, add the spinach leaves and boil the leaves for a few mins.Grind or blend to a smooth puree. No need to add any extra water while grinding or blending. Now for the gravy, in a blender, add ginger, cashews and tomatoes, adding very little water,blend into a fine paste. Now in a Pan, add ghee, hing , Jeera, Bay Leaves and cinnamon sticks. Add the tomato cashew paste and the spices, garam masala powder,turmeric powder,kasuri methi. and Red Chilli Powder. Cook the paste for 5 mins. Now add the spinach puree to the tomato cashew paste and cook for 10-12 minutes, till the spinach changes color and turns darker. frying paneer cubes: This step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer, heat ghee in a well seasoned or non stick pan and pan fry the paneer, till golden brown. To soften the paneer more,place them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it. Add the Paneer to the Palak gravy. Simmer for 3-4 mins, so the Paneer can absorb all the flavors as well. Garnish with whipping cream.Offer to the Lord with Rotis and enjoy His mercy!