Palak(Spinach) Paneer Recipe

Ingredients 4 cups Spinach 1/3 lb Paneer 1 medium Tomatoe 1 tsp chopped Ginger 1 tsp Coriander powder (dhania) 1/2 tsp Turmeric powder (haldi) 1/2 tsp Red chili powder 1 Tbsp. Oil 1 tsp. Cumin seed (jeera) Pinch of Asafetida (hing) 1/2 teaspoon Salt, or to taste

Method: Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand/dirt. Drain the spinach and then repeat soaking and draining. Add Spinach,onion,tomatoe,(1/2 tsp)cumin,ginger in blender; Grind it like a paste .(If you want creamy texture blend it for a minute). Cube the paneer in half inch pieces and deep fry them on medium high heat for few minutes; note, paneer become very light gold in color. Heat the oil in a saucepan;Add hing and cumin seed. After cumin seeds crack, add grounded paste, and let it cook for a few minutes.Keep it covered to avoid splatter. Add turmeric,chili & coariander powder; let it cook on low medium heat for 10 minutes covered. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pan should remain covered until the cooking is finished, otherwise the spinach will splatter.

Note If using frozen spinach thaw and blend it for a minute so spinach has a creamy texture without becoming pasty. Mix 2Tbsp. whole-wheat flour with 1/3 cup heavy cream and set aside.Add heavy cream mixture before add paneer and let this cook another 4 to 5 minutes. You can replace heavy cream with 1 1/2 cups of milk.