Palak Paneer - An unbeatable partner for Naan!

So, having ended my cold war with palak, I have now started experimenting this nutritious greens in my daily menus.

The other day, I switched-over to my SCIENTIST mode (to the horror of V!) and tried my hand at Palak Paneer. Not to mention that I had a backup plan of ready-made Aloo Mutter if this doesn't come out well! :) But luckily, it was lip-smacking!!

Do try out and let me know if it was the same for you as well!

Palak Paneer
Indian Cottage cheese cooked in a spinach gravy
Serves 2

What we need:
Spinach leaves - 200 g (or Frozen Creamed Spinach - 150 g)
Tomato puree - 2 cups (made of 1 big ripe Tomato)
Paneer - 100 g, cut to 1" inch cubes
Cumin seeds - 1 tsp.
Cumin powder - 1 tbsp.
Dhania powder - 1 tbsp.
Turmeric powder - 1 pinch
Ginger paste - 1/2 tbsp.
Garlic paste - 1/2 tbsp.
Asafetida - 1 pinch
Oil/Butter - as needed
Salt - as needed
Cream - 3 to 4 tbsp.

How to do:
Preparing the palax mix:

1. Wash, clean and boil the spinach leaves.
2. Drain the excess water, allow them to cool and blend them in a mixer.
This step can totally be avoided, if you are using the frozen spinach.

Main preparation:
1. Heat Oil in a pan/kadai and fry the Paneer cubes till they start to brown out on the edges. Remove them, set them aside.
2. Heat Oil/Butter in a kadai and add cumin seeds.
3. When they start to sizzle, add a pinch of asafetida and red chilli.
4. Add ginger paste, garlic paste, turmeric powder.
5. When the raw smell of garlic starts to leave, add the tomato puree, salt, cumin powder, dhania powder.
6. Fry till the oil starts to separate from the gravy.
7. Now add the Spinach. (Spinach stock can be added at this point if you want to loosen/dilute the gravy a little)
8. Cook for 3 to 4 minutes.
9. Now add the fried paneer, cream, mix well and remove from the flame.

Serve with Naan and rotis. Indeed an irresistible combo, isn't it? :)

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