Recipe- Palak Paneer (Spinach - tofu curry)

Palak Paneer

Ingredients:

Paneer: 300 - 400 gms,

Spinach: 200 gms

Onion: 1 medium (2 ½ inch dm)

Tomato: 1 medium (2-inch dm, finely chopped)

Green Chilies: 4-6

Mustard, cumin, cardamom, clove, cinnamon stick: ½ spoon each

Ginger: ½ inch piece, garlic: 3-4 pieces

Ghee/ butter – 2 Tbl spoons,

Coriander powder: 1 spoon

Garam masala powder: ½ - 1 spoon

Heavy cream or half and half milk (optional): ½ cup.

Procedure:

Chop one half of onion into smaller pieces and take another half into blender. Do the same with chilies, ginger, and garlic. 

Cut paneer into small cubes approximately ½ inch side

Bring some water to boiling in a bowl and immerse spinach in it for 2 mins, fry the paneer cubes in a nonstick pan or khadai till they turn golden brown and put them aside.

Take the spinach into a blender with onions, chilies, garlic and ginger and blend them smoothly.

In the same nonstick pan, with some more ghee, add the spices, garlic, and ginger and stir fry the onions, tomatoes till they settle down into a mear soft mixture

Add the blended paste and sufficient water so that the gravy can boil without getting hard in the pan for like 5 mins.

When the oil starts oozing out, add paneer cubes and close the lid for 2-3 mins the moment they reach boiling again, add some heavy cream and stir, can turn off.

Allow it to settle for 10 mins in the same pan, and can serve in a separate bowl with some more cream and roasted cashew as garnish.