PALAK PANEER

Preparation timing 35 minutes

Ingredients:

• Paneer - 200 gm (small cubes)
• Palak ( spinach) - 250 gm
• Tomato - 2 ( roughly chopped)
• Onion - 2 medium size (roughly chopped)
• Green chilly - 2 
• Garlic - 6 cloves 
• Ginger - 2 inch
• Coriander leaves - 1 bunch
• Oil - 3 tbsp
• Cumin seeds - 1/2 tsp
• Coriander powder - 1/2 tsp
• cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilly powder ( kashmiri) - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Kasuri methi
• Fresh cream - 2 tbsp
• Salt to taste 

Direction :

For Palak (spinach) paste -

Firstly in a large container add 1 ltr of water & boil it.

When the water is properly boiled add 250 gm of palak (spinach) and blanch it for 2 minutes               (do not over cook the spinach).

Then transfer into a cold water or normal water & cool down completely.

Transfer into a blending jar and make a smooth puree of it and keep it aside.

For gravy preparation -

Now in a large kadai heat 1 tbsp of oil.

 

Further add 2 inch ginger, 6 to 7 garlic, 2 green chilly . Fry them in medium flame for about a           minute.

Additionally add 2 medium size chopped onions fry onion till translucent.

Now add roughly chopped tomato and add a hint of salt. Cook it for 2 to 3 mins till tomato                 become soft and mushy.

Keep the mixture aside and let it cool down completely.

When the mixture is  cool transfer it to a blending jar and make a smooth puree of it.

For Palak (spinach) Paneer process -

In the same kadai heat 2 tbsp of oil

And add 1/2 tsp of cumin seeds. Dry roast cumin till aromatic.

Additionally add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp of coriander powder         and 1/2 tsp of cumin powder fry all the spices for 10 to 15 secs.

Now add the prepared masala  gravy and Palak (spinach) puree. Mix it well and simmer it for 2          to 3 mins on medium flame.

Now add the paneer cubes and again simmer it for another 2 to mins in medium flame.

Then add 1/4 tsp of garam masala powder , 1 tsp od kasuri methi (fenugreek leaves) & 2             tbsp   of  cream. Mix it well.

Finally serve restaurant style palak panner with roti paratha or naan.

~Happy Cooking~