Palak Paneer

Palak paneer is a spinach and cottage cheese curry. It is a moderate spicy North Indian dish.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Palak (chopped) - 1 bunch
2. Onion (chopped) - 1 big ( 1 tbsp to be kept  aside)
3. Tomato (chopped) - 1 medium
4. Green chillies (chopped) - 2
5. Garlic cloves - 10 - 12
6. Cashewnuts - 4 - 5
7. Cumin seeds - a pinch
8. Kitchen king masala - 3/4 tsp
9. Garam masala - 1/4 tsp
10. Kasuri methi - 1 tsp
11. Paneer cubes (shallow fried) - 1 cup 
12. Paneer (shredded) - for garnishing
13. Fresh cream - 1 tbsp
14. Oil - 1 tbsp
15. Ghee - 1 tsp
16. Sugar - 1/2 tsp
17. Salt to taste

Procedure:

• Blanch palak and keep it aside.
• Heat oil and add chopped onion, fry till translucent.
• Add tomato and fry till tomato turns soft.
• Add garlic and cashewnuts and stir fry for 15 seconds.
• Let it cool.
• Combine with blanched palak and grind to a fine paste.
• Heat ghee in a pan and add cumin seeds.
• Before cumin gets crackled add onion, which was kept aside.
• Add green chillies, kitchen king masala and garam masala.
• Add ground paste and kasuri methi.
• Add sugar and salt, stir well.
• Add paneer cubes and simmer for 3 min.
• Add fresh cream and stir well, put the flame off.
• Garnish with shredded paneer.
• Serve hot with roti/ naan etc.

Tip:

• You may use boiled / fried potatoes instead of paneer.
• If you want to make it without onion garlic, you may have a look at the recipe for aloo palak.