1 tbspn grated/chopped ginger.
1-2 cloves of garlic.
2-3 green chillies.
3/4 cup chopped onions.
1 packet of fresh spinach.
200 gm paneer cubes.
1 tspn cumin (jeera).
2-3 medium sized tomatoes.
Salt as per taste.
1 tbspn oil.
METHOD:
Heat oil.
Add the chopped onions, ginger, garlic and green chillies once the oil is hot.
Stir and cook on a medium flame till the onions turn brown.
Add chopped tomatoes.
Stir and cook on medium flame till the tomatoes become soft and add salt.
Add chopped spinach. Stir and cook for about a minute or two (or less) till all the spinach leaves come down (reduce in volume).
As you can see the spinach leaves have come down. Switch off the gas and allow this to cool.
In the meantime, heat a little bit of oil in a non-stick pan and shallow fry the paneer cubes. Toss them till they are slightly brown, however frying the paneer cubes is optional and you can also add them into the spinach gravy without frying them.
Once the spinach has cooled down, puree it in a blender.
You can add very little water so that the blender is able to puree the spinach (may be a tablespoon of water, add minimum amount of water needed to start blending).
(OPTIONAL: You can also add around 8-10 cashew nuts in the blender. The cashew nuts give a nice creamy and smooth texture to the spinach gravy).
Now heat oil or butter.
Once the oil/butter is hot add cumin.
Let the cumin sputter a bit (do not burn the cumin) and now pour the spinach puree.
Stir well, bring to a boil and add paneer cubes.
Stir well.
Before serving you can add a dollop of cream into the palak paneer. Serve hot with Roti or paratha.
As a child my family's menu consisted of two choices: take it or leave it. ~Buddy Hackett
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