Palak Paneer

Ingredients

• 1 1/2 bunches spinach, rinsed well and chopped fine
• 2 big onions, finely chopped
• 2 big tomatoes, chopped
• 1-inch piece ginger, finely chopped
• 4-5 garlic flakes, finely chopped (optional)
• 1-2 green chillies, chopped
• 1 cardamom pod
• 2 cloves
• 3-4 pepper corns
• 3/4 tsp garam masala
• 1 tbsp dhania powder (coriander)
• 1- 1 1/2 tsp red chilli powder (adjust to taste)
• 12-15 paneer pieces (cottage cheese), cut into 1-inch cubes
• 4 tsp vegetable oil
• Salt to taste

For Seasoning

• 1 tbsp ghee (clarified butter) butter or oil
• 1/2 tsp cumin seeds
• 1 green chilli, slit lengthwise
  

Preparation

1. Heat the oil in a wide pan. Add the cardamom, cloves, and pepper corns and fry until lightly browned and aromatic.
   
   
2. Add the onions and saute on medium heat until lightly browned. Add the garlic, ginger, and green chillies and saute on low heat for a minute.
   
   
3. Add the garam masala, dhania powder, red chilli powder, and salt and saute for 1 minute.
   
   
4. Add the tomatoes and saute on medium heat until cooked and well-blended (3-4 minutes).
   
   
5. Add the chopped spinach and cook uncovered for 10 minutes on low heat. Remove from heat and let cool.
   
   
6. In a blender, grind the cooked spinach, onion, tomatoes with 1/2 cup water into a coarse paste.
   
   
7. In the same pan, add 1 cup water and let it come to a boil; then add the spinach paste and cover and simmer for 4-5 minutes.
   
   
8. In the meantime, heat oil for deep-frying, and fry the paneer pieces until golden and add to the spinach. Let the curry come to a boil on medium heat. Reduce the heat to low and let the palak paneer simmer for 2-3 minutes until the paneer pieces become soft. Remove from heat.
   
   
9. In a small pan, heat the ghee for seasoning. Add cumin seeds and fry for a few seconds. Add the green chilli and fry until the cumin seeds turn golden and pour over the curry.
   
   
10. Serve the palak paneer with any Indian flatbread or basmati rice.

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