Palak Paneer
Ingredients:
2 medium-sized bunches of fresh spinach
500 gms Paneer
1/2 bunch fresh coriander leaves
1 onion chopped fine
1 large tomato (blanched in hot water, peeled and pureed)
4-5 green chilies
1 tsp cumin seeds
1 tsp ginger garlic paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp garam masala powder
1 tbsp lemon juice
Oil as required
Method:
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes till the leaves turn bright green. Refresh in chilled water. Squeeze out excess water.
Grind spinach into a fine paste along with green chillies and coriander leaves.
Cut the paneer into cubes. Heat 2 tbsps of oil in a pan and stir-fry the paneer till slightly brown. Remove and drain on paper towels. Keep aside.
Heat oil in a pan. Add cumin seeds. When they begin to change color, add ginger garlic paste and saute for half a minute.
Then add chopped onion and cook it till it turns transparent.
Once the onion is done, add tomato puree, red chili powder, coriander powder, cumin powder and garam masala powder.
Stir continuously till the mixture leaves oil. (Add a little water if the mixture is sticking to the pan)
Now add pureed spinach and salt. Cover and cook on low flame for about 5 to 10 minutes.
Add fried Paneer cubes to the cooked spinach mixture and cook covered for another 5 minutes.
Remove from heat, stir in the lemon juice and serve hot with with rotis or parathas.
