Ingredients

• Home Made Paneer – 100 grams
• Fresh Spinach – 300 grams
• Ripe Tomatoes – 2 nos
• Ginger – 2 inch root
• Green Chilli – 4 nos (optional)
• Coriander Powder – ½ tsp (optional)
• Turmeric Powder – ¼ tsp
• Red Chilli Powder – ½ tsp
• Cumin Seeds – ¼ tsp
• Water – 100 ml
• Ghee or Oil – 1 tbsp
• Salt – to taste
• Full Fat Cream or Plain Yoghurt – 1/3 cup or to taste

How to Make Perfect Palak Paneer

• Thoroughly wash and drain the spinach leaves.
• Peel and finely chop the ginger and tomatoes and store separately.
• Blanch the spinach leaves, by plunging the leaves into boiling water for about 2 minutes and plunged straight into ice water for further 2 minutes. This process helps retain the colour of spinach.
• Now transfer to a blender and make a smooth paste by adding 100 ml water or as needed.
• Heat oil in a non-stick fry pan, add the cumin seeds allow to splutter.
• Add the chopped ginger and stir for a minute.
• Add the chopped tomatoes, green chillies and stir till oil separates.
• Add the powders and sauté for a minute till the raw taste disappear.
• Add the spinach gravy and cook for about 5 minutes on medium flame while stirring.
• Lower the flame and add the full cream or yoghurt [for a healthy option] and mix it immediately. Add the paneer [cottage cheese] cubes and cook for a further 5 minutes.
• Serve hot with naan or steamed basmati rice.