PALAK PANEER

Ingredients

serves 2

Paneer - 1 cup

Spinach/Palak - 4 cups, shredded

Onions - 1 medium, chopped

Ripe tomatoes - 2 big, pureed

Ginger garlic paste - 2 tsp

Green chillies - 2, slit

Cumin - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tbsp

Curry masala - 1 tsp (optional)

Cream/malai - 1 tbsp (optional)

Ghee - 1 tbsp

How to make it

Heat ghee in a pan and fry the paneer cubes lightly. Drain and set aside.

Add cumin seeds to the leftover ghee and let them splutter. Then add the onions and green chillies, frying lightly.

Add ginger garlic paste, red chilli powder, coriander and curry masala and fry for 2-3 minutes.

Add the tomato puree and let this paste cook for a good 10 minutes. It will splutter and fall all over your cook top so reduce flame to sim. Stir occasionally. Add the finely shredded and boiled spinach and drain the water.

Add the boiled spinach to the above paste and cook for another 10 minutes or so. The ghee will start separating at this point.

Add the fried paneer and required water with salt. I added very little water since I like a thick gravy for this dish. Combine and cook for another 2-3 minutes, depending on how much water you have added.

Finally blend in the cream and stir in well before removing from fire.