Palak Paneer

INGREDIENTS:

1. Spinach (Palak) - 1 LB
2. Paneer - 2 cups
3. Onions - 1 (small)
4. Tomatoes - 1 (Large)
5. Green chilli - 2
6. Ginger garlic paste - 1 tbsp
7. Coriander powder - 1 tbsp
8. Cumin powder - 1/2 tbsp
9. Red chilli powder - 1/2 tbsp
10. Turmeric powder - 1/4 tbsp
11. Milk - 1 cup
12. Cardamom - 2 
13. Cinnamon - 2 sticks
14. Cloves -2
15. Cumin seeds - 1/2 tbsp
16. Garlic cloves - 2 
17. Fenugreek leaves - 1/4 tbsp
18. Salt
19. Butter / Oil

PROCEDURE:

1. Take the spinach leaves and wash them with water. In a bowl add spinach leaves, 4 cups of water and bring them to boil. Further reduce the heat to medium and cook for another 2-3 mins. Do not cover the spinach to get the nice green color of spinach. 

2. Keep it a side and let it cool. Then transfer the boiled spinach into a mixer along with water. Then make a nice paste of it and  keep it aside. 

3. Now take a non-stick pan add 1 tbsp oil and add paneer and fry them for 2-3 mins and keep them aside.

4. Now take a large non-stick pan add 3tbsp oil or butter and heat it. When the butter is hot enough add cumin seeds, cardamom, cinnamon, cloves and chopped garlic. Fry them for 1-2 mins. Then add the chopped onions and little bit salt and fry them till the onions are brown. Salt helps to cook onions faster. 

5. Then add ginger garlic paste, turmeric powder and fry for 1 more min. Then add the chopped tomatoes and cover and cook them on medium heat till the tomatoes are soft.

6. Remove the lid and add cumin powder, coriander powder, red chilli powder, fenugreek leaves. Mix them and cook for another 1 min. Now add the spinach paste and cook it on medium heat till you see droplets of oil forming on top.

7. When the sauce is ready add the paneer blocks to it and cook for another 2-3 mins. Then add milk to it and cook for 1 min. Then turn off the heat and serve hot with roti/chapati.

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