Ingredients : (Serves 3)
500 gms paneer
3 green chillies
2 bunches of palak (spinach)
1 large onion chopped
1 large tomato chopped
1/2 tspoon turmeric pwdr
1 tspoon chilli powder
1 tspoon coriander pwdr
1 spoon kasuri methi (optional)
1 tspoon jeera
7-8 chopped garlic cloves
1/2 cup fresh cream (optional)
1 tbspoon oil
salt as per taste
- Clean the palak. Soak and boil in hot water for 4-5 mins. Do not close the lid on the vessel as the leaves will turn black.
- The leaves will be soft in 4-5 mins after which we can turn off the heat and drain the water.
- Cool and grind along with the green chillies to form a smooth puree. Do not add water.
- Keep this palak puree aside.
- Now heat oil in a skillet and add jeera to it. Once it splutters, add the garlic and fry for a minute.
- Now add the onion and some salt. As mentioned before, this salt helps to cook the onion fast. We may need to add more salt later.
- Once the onion turns translucent, add the turmeric, red chilli pwdr, coriander pwdr and garam masala pwdr. Cook till the raw small of the masala vanishes.
- Now add the chopped tomato and cook for 5-10 mins till the whole mixture feels smooth and all the ingredients blend well into each other.
- Now add the palak puree into the above masala mixture and stir well. Add more salt if needed.
- Next add the paneer cubes to this and stir well to incorporate the palak masala onto the paneer cubes.
- This last step is optional. You may add fresh cream to the above mixture and turn off the heat. Cream gives a rich taste to the dish but it is an optional ingredient.
- Serve hot with rotis