Palak Paneer Ingredients 1 kg spinach 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter) 1 tsp cumin seed 3 to 4 bay leaf 4 tomatoes (blanched in hot water, peeled and pureed) 2 onions 1 inch piece of ginger 7-8 garlic flakes 2 green chili Pinch of sugar granules 1/2 tsp salt 1/2 tsp RR turmeric powder 3/4 tsp RR red chili powder 1/2 tsp RR dhania powder 3/4 tsp RR garam masala 3/4 tsp dry mango powder 3 tsp oil 1 tsp butter 1 tsp fresh cream Instructions Remove spinach leaves from stem and wash leaves well. Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes. Switch of the heat and let the spinach cool down. Blend the spinach mixer in a blender and make a thick spinach paste. Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like RR turmeric powder, RR red chili powder, RR dhania powder, RR garam masala and dry mango powder; let it cook further for another 5 minute. Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute. Take it out in a serving bowl and garnish with fresh cream. Serve hot with rotis or steamed rice.
