Ingredients

• 2 bunches - spinach
• 1 bunch - coriander
• 1 - chopped large onion
• 1 cup - cooking cream
• 1/2 tsp - cumin seeds
• salt
• 2 tsp - sugar
• 1/2 tsp - peppercorns
• 1 - green chilli
• 1/2 kg - paneer/cottage cheese, cut into 1x1 inch cubes
• 3-4 -cardamoms or 1 tsp- cardamom
• 1/4 tsp - ajwain (optional)
• 1/2 tsp - turmeric
• cooking oil/clarified butter
• cream

How to Make Palak Paneer Gravy

• Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric and half the onions with some water.
• Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it. Keep aside.
• In a saucepan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.
• Then add the ground mixture 2-3 tbsp at a time, frying well. Add salt and sugar.
• Drain the paneer and drop the cubes into the gravy.
• Simmer open for 2 mins and then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour. Then simmer (open) till desired consistency is reached.
• Garnish with cream and serve with steamed rice or piping hot rotis/naan.