Ingredients

• 2 - fresh palak bunches
• 5 - garlic flakes
• 1 inch - ginger piece
• 1 cup - boiled milk
• 250 gms - paneer
• 2 to 3 - medium sized onions
• 2 - green chillies
• 2 tbsp - olive oil
• Salt to taste

How to Make Sizzling Palak Paneer

• Cut paneer into cubes.
• Heat oil at medium temperature and then fry the paneer pieces.
• Once fried, add them to milk, which helps to keep them soft.
• Chop the cleanly washed palak, along with leaves.
• Stems can be added only if they are tender.
• Add the chopped palak and a small piece of ginger into boiling milk (1 cup).
• Boil till the palak becomes very soft.
• Remove milk and keep palak aside to cool.
• Milk is used to remove the typical raw smell of palak that usually exists even after cooking. Ginger adds extra flavour.
• Cut 2 medium sized onions and green chillies into thin long pieces.
• Fry onions and chillies in a little oil till onions turn golden brown in colour.
• It is important to add onions proportionately as excess of onions may result in loss of palak colour, making it black instead of green.
• Add fried onions and chillies, palak, garlic and ginger into the blender.
• Blend well till you get a fine soft paste.
• Fry the finely chopped onion in remaining oil till its colour changes to golden brown.
• Add the palak paste to this and add salt for taste.
• Addition of salt while cooking results in the oil floating to the top at a faster rate.
• Floating of oil indicates that the palak is sufficiently cooked.
• Add the paneer pieces to the palak.
• Let it cook for another 5 mins.