Palak Paneer

I learned Palak Paneer from my cousin's wife Smriti when i was staying with them in Bangalore during my initial Bangalore Days, learned many North Indian dishes from her, she belongs to Banaras and got to learn lot of their delicacies 

Ingredients:

• 200g paneer (cottage cheese), cut into cubes
• 4 cups fresh spinach leaves, washed and chopped
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, chopped (adjust to your spice preference)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 cup heavy cream or yogurt (optional for creaminess)
• Salt to taste
• 2 tablespoons oil or ghee for cooking

Instructions:

1. Blanch the Spinach:

   • Boil water in a pot and blanch the chopped spinach for 2-3 minutes.
   • Drain and immediately transfer the spinach to a bowl of ice water to preserve its green color.
   • Drain again and blend the blanched spinach into a smooth puree.

2. Cook the Paneer:

   • Heat 1 tablespoon of oil or ghee in a pan.
   • Add the paneer cubes and lightly fry them until they turn golden brown.
   • Remove them and keep aside.

3. Prepare the Gravy:

   • In the same pan, add another tablespoon of oil or ghee.
   • Add cumin seeds and let them splutter.
   • Add minced garlic, ginger, and green chilies. Sauté for a minute.
   • Add the finely chopped onions and cook until they turn translucent.
   • Add the chopped tomatoes and cook until they become soft and the oil separates.
   • Add turmeric powder, red chili powder, and salt. Mix well.
   • Pour in the spinach puree and cook for a few minutes.

4. Finish the Dish:

   • Add garam masala and cream or yogurt (if using). Mix well and let it simmer for a few more minutes.
   • Finally, add the fried paneer cubes and cook for another 2-3 minutes.

5. Serve:

   • Your Palak Paneer is ready to be served. You can garnish it with a dollop of cream if desired.
   • Serve hot with naan, roti, or rice.

Enjoy your homemade Palak Paneer!