Palak Paneer

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Ingredients:

Palak / Spinach – 1 bunch
Paneer Cubes - 6
Onion – ½ (finely chopped)
Green Chilly – 2 (finely chopped)
Coriander Powder – 1 tbsp
Red Chilli Powder – 1 tbsp (adjust it according to your taste)
Garam Masala – ¼ tbsp
Sugar – ¼ tbsp
Cumin Seeds – 1 tsp
Salt – to taste
Cooking Oil
Salt – to taste

To Grind:

Onion – 1 (finely chopped)
Tomato (Medium Size) – 1 (finely chopped)
Garlic Pods – 6
Ghee – 1 tbsp

Cooking Instructions:



Heat a tbsp of ghee in a pan and fry the paneer cubes until it turn golden brown and keep it aside.

Wash and clean the spinach and chop it coarsely along with the stem. Add this spinach and a small glass of water in a pressure cooker. Let it cook in a high flame for 3 whistles. Switch off the flame and drain the excess water and store the drained water in a bowl for making gravy.

Heat a tbsp of ghee in a pan and add chopped onions, tomatoes and garlic pods to it and stir fry it until the onion becomes soft and switch off the flame. Grind this to a smooth paste along with the cooked spinach.

Heat oil in a pan and sauté it with cumin seeds and add onions, green chillies to it and stir fry until the onions turns to golden color. Now add coriander powder, chilly powder, and garam masala to it and fry a while until the raw smell leaves off. Add grinded spinach paste to it and add the drained spinach water a liitle and let it boil in a simmer flame until the gravy thickens well. When the gravy starts thickening, add fried paneer cubes and sugar to it. Once the gravy comes to the consistency you require, switch off the flame and transfer it to the serving bowl.



(If you add more amount of spinach, you will get gravy in dark green color. So color of the dish depends upon the amount of spinach we use).

Side Dish: Serve it with chapatis/ Rotis.