PALAK PANEER

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I was not a great fan of palak paneer before.But I started liking it over the past two years.When I made it first time at home, I did not get the correct consistency and color.I tried it with ground onions and the taste was not so appealing. After that I never attempted to make this at home.Nowadays my daughter loves paneer dishes a lot. After trying Panner butter masala, I tried this recipe from here and this time turned out to be excellent.

Recipe source: vahrehvah

Ingredients
Spinach leaves: 1 bunch
Paneer cubed: 1.5 cups
Onion: 1 small
Tomato: 1 medium
Ginger paste: 2 tsp
Garlic pods: 1 or 2 
Cumin seeds: 1/2 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Chilli powder: 1 tsp
Salt: 1 tsp
Oil: 1 tablespoon
Kasoori methi: 1 tsp
Whole cloves: 2
Cinnamon: 1 small stick
Heavy cream: 1 tablespoon (optional)
Green chillies: 1 

Procedure

1. Wash and chop the spinach leaves. Remove the hard stem
2. Boil 1 cup of water in a saucepan and add the spinach leaves
3. Cook for 2 minutes (Do not close the pan) and allow it to cool
4. Grind it to a coarse paste and set aside
5. Heat 1 tablespoon of oil in a pan and add cumin seeds, cloves and cinnamon
6. Once the cumin seeds starts spluttering add the finely chopped onions
7. Add chopped tomatoes once the onions become translucent
8. Add ginger paste as well and cook in medium flame until the tomatoes becomes mushy
9. Add chilli powder, coriander powder, chilli powder, turmeric powder and salt
10. Add green chillies ,kasoori  methi and saute well for a couple of minutes
11. Now add the ground palak
12. Allow to cook in medium flame until the oil separates
13. Add cubed paneer and cream and mix well
14. Garnish with cream or shredded cheese

Notes:
Always cook in open pan to retain the green color of the dish
Chop the onions as finely as possible. Also the make sure the onions cook well in oil
The palak gravy should be cooked until the separates out. The oil droplets will appear on the top
Immerse the paneer in hot water to make it soft
If required the paneer can be shallow fried in a tawa before adding to the gravy.

Step by Step pictures