Palak Paneer

 

 

There is nothing like fresh Palak Paneer...healthy, filling, and satisfying is what I would describe. Use fresh spinach leaves instead of the frozen ones if you can. It is a rich source of protein, so get it as much as you can.

Serves 7 - 8

Ingredients:

2 bunches of fresh spinach (can be found in Indian grocery stores)

2 1/2 cups of paneer (plain or fried)

1 tsp cumin seeds

2 cardamoms

2 cloves

2 and 1/2 medium onions chopped

4 cloves garlic grated 

1 and 1/2 tbsp ginger grated 

2 green chillies chopped

3 medium sized tomato chopped

1 and 1/2 tsp red chilli powder

2 tbsp coriander powder

1/2 cup whole or 2% milk
1 tbsp butter
oil

Directions:

Wash spinach in cold water 3-4 times. Get rid of the stems and just pick out the leaves. Heat oil, add cumin seeds, green chilli, cardamom and cloves. Wait till the seeds crackle. Add onions, sauté until golden brown. Add ginger and garlic, and saute it for a few seconds.  Add tomato, cover and cook until  it is soft and cooked. Add coriander powder and red chill powder, and sauté it on medium flame for a few seconds until it leaves oil. Add spinach, cook for a few minutes. Turn off the heat and let the spinach stand for a bit, then grind the mixture in a blender. Add butter to the pan, add the spinach and bring it to boil. Add milk, then add paneer. Boil it for another 2 to 3 minutes. Serve with paratha or naan.