Palak Paneer

Preparation Time: 20 min. Cooking Time: 30 min. Serves 4

Ingredients:

250 grams Paneer (Cottage Cheese)

600 grams Fresh Spinach

100 grams Fresh Methi (Fenugreek Leaves)

1 Large Onion Very Finely Chopped

1 tbsp Ginger Paste

½ tbsp Garlic Paste

½ tbsp Green Chilli Paste

Juice of half a Lime

2 tbsp Oil

1 tbsp Butter

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tsp Turmeric Powder

1 tsp Garam Masala Powder

¼ tsp Cardamom Powder

1 tsp Sugar

1 tsp Corn Flour

Salt to taste

Method:

1. Chop 400 grams of spinach and methi. Wash, drain and set aside.

2. Heat oil for shallow frying in a pan over medium heat. Add the paneer cubes and sprinkle with salt and garam masala powder; fry on both sides until light brown. Drain on kitchen paper and set aside.

3. Heat oil in a pan; once hot, add the cumin seeds and asafoetida. Then add the onions and butter, and cook until light brown.

4. Add the ginger, garlic, chilli, turmeric powder, garam masala powder, cardamom powder, and sauté for a minute.

5. Add the chopped spinach, methi, salt, and sugar, mix well, and cook on high flame for 2 minutes, then simmer on low flame until the spinach has cooked.

6. While cooking, boil water in a large pan and blanch the remaining 200 grams of spinach for a minute. Then, put them in ice-cold water to retain their green colour.

7. Drain and blend the spinach with the lime juice, cornflour, and ⅓ cup of water; add ¼ tsp of garam masala powder, cardamom powder, salt and sugar to taste.

8. Drain the spinach from the cold water and puree to a smooth paste.

9. Once the spinach has cooked, add the paneer, mix well, and simmer for 5 minutes with the lid on, stirring occasionally. Finally, pour the spinach puree in and mix well, simmering for 2-3 minutes.

• Enjoy hot with Tandoori Naan and pulao rice!

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Palak Paneer | The Rasoi Recipes