Palak paneer recipe Recipe Cuisine: Indian | Recipe Category: Lunch Prep Time: 10 mins | Cook time: 20 mins

| Serves: 4 Ingredients Palak/Indian spinach - 2 bunches Onion - 1 big Paneer cubes - 1 cup Tomato - 2 small Green chillies - 5 6 nos. Turmeric - A pinch Coriander/dhaniya powder - 1 tsp Kasoori methi - 1 pinch Milk - 1/4 cup Oil/butter - 3 tblsp Salt as needed To roast and powder Cinnamon - 1/2 inch piece Elachi - 1 no. Cloves - 1 no. Pepper - 1 tsp Cumin seeds/Jeera - 1 tsp

Method: 1. Clean the spinach and remove the stem part from the leaf. (Tear off any thick stem part in the middle of the leaves too..) Chop the onion and tomatoes finely .In a pan,heat 1/2 tsp of ghee and fry the items in the To roast and powder tabl e. Add every thing together except cumin seeds and roast. Add cumin seeds lastly as it gets fried in no time. Do not burn anything which will turn the gravy bit ter. Keep a side.I powdered this using a hand mortar and pestle in to a fine pow der. 2. In the same pan, add the washed palak leaves and fry till it reduces in volum e. The water in the leaves is enough to make it shrink. If you need all few drop s of oil while frying. I sauted in two batches.Transfer to a plate and cool down . 3. Grind it with the green chillies. 4. Heat the pan and add the oil and fry onions thoroughly till it turns golden b rown. Add the turmeric and coriander powder and give it a quick stir in low flam e. 5.Add the tomatoes and little salt to make the tomatoes cook fast. Add the kasso ri methi now,while you crush them in between your palms. 6. When the tomatoes turn mushy,add the ground palak paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the palak g ets cooked well. 7. Mean while boil water and add the paneer and switch off the stove and keep co vered till use. Drain the paneer and add it to the paalak gravy. Add milk and mi x carefully and bring to boil.Add the powdered garam masala.Mix well.

8. Transfer to the serving bowl and serve with hot roti or naan. *** I preferred sauting the leaves than boil,you can try boiling too. Make sure n ot over cook the palak,or you wont get green gravy.Add a pinch of sugar to retai n its green while boiling I have avoided using red chilli powder and used green chilli and pepper for spiciness. You can use cream in place of milk for extra richness. Also curd works fine . I would like to add a dash of lime juice while serving.