palak paneer

Preparation time: 

30 mins.

Serves 4

Ingredients

Spinach 1 big bunch

Paneer 200 gms

Water - 1/2 cup

Cashews 4 to 5 pieces

Onion - 1 big

Tomato - 1 medium  

Green chilly - big 2 nos.

Garlic-4 to 5 big cloves

Jeera - 1 teaspoon

Corriander powder - 2 table spoons

Chilly  powder - 1/2 teaspoon

Garam masala powder - 1 teaspoon

Preparation:

Clean and wash the spinach thoroughly.

In a vessel, add the cleaned spinach, green chilli, and cashews with water and cook for 7 to 8 minutes.

Then cool it down to room temperature.

Finely chop onion, tomato and garlic.

Now, puree the boiled spinach and other ingredients into a smooth paste using a blender.

Keep a non stick pan on the stove in medium flame,

add a knob of butter, once it melts add jeera to it.

Add onions and cook until they turn transparent, now add the garlic and sauté for a few minutes, then add the tomatoes and cook until the peels come out separately.

It's time to add the spices one by one in order, first coriander powder, then chilli powder and salt-fry it  for a few seconds.

Now, pour the spinach puree into it, but be cautious as it might splutter. Keep the flame low and leave to cook for 5 to 10 mins.

Now add garam masala, mix thoroughly and cook for 2 mins.

Then add the chopped paneer and stir gently. allow it to cook until it becomes a semi solid gravy.

Your paalak paneer is ready to be served with roti or naan.

*Notes:

 If you want the gravy to be richer, you can add 2 to 3 tablespoons of fresh cream into it immediately after switching off the stove.

If you like the taste of fried paneer, you can fry them in ghee before adding, but I have added it fresh as I like them soft.

Adding cashews give volume to the gravy. if you feel the gravy is too thick you can add some water 

Do not close the pan while cooking because the color of the gravy will change .