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Palak Paneer
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Ingredients
250
g
Paneer, cubed
3
bunches
Spinach leaves, blanched, pureed
reserve 1 cup
2
Tbsp
Ghee (clarified butter)
1
tsp
Cumin seeds
2
Onions, finely chopped
2
Green Chilies, cut lengthwise
1
tsp
Ginger Garlic Paste
1
tsp
Kashmiri Chili Powder
1
Tbsp
Coriander Powder
2
Large
Tomatoes, blanched, peeled and pureed
1
cup
water from blanched spinach
1
tsp
salt
1/2
tsp
garam masala powder
1
Tbsp
heavy cream (malai)
1/4
tsp
dried fenugreek leaves (kasuri methi)
Notes
1. Blanch spinach in hot water for 2 minutes, puree and keep aside.
2. Melt ghee in heavy bottomed vessel. Add cumin seeds and let them splutter. Add onions and green chili. Sauté until light brown. Do not burn them.
3. Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder. Combine well.
4. Add tomato paste. Cook for 5 minutes on medium heat.
5. Add the spinach puree. Cook further for 5 minutes.
6. Combine paneer cubes (may also lightly fry before adding). Cook covered on low heat for 3 minutes.
7. Add the spinach water, salt to taste and cook on medium heat for 10-12 minutes.
8. Add malai, garam masala powder and kasuri methi. Mix well.
9. Reduce flame, simmer for 2 minutes.
Serve hot with naan, roti or steamed basmati rice.