PALAK PANEER

Ingredients:

• 1 kg spinach 
• 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter) 
• 1 tsp cumin seed 
• 3 to 4 bay leaf 
• 4 tomatoes (blanched in hot water, peeled and pureed) 
• 2 onions 
• 1 inch piece of ginger 
• 7-8 garlic flakes 
• 2 green chilli 
• Pinch of sugar granules 
• 1/2 tsp salt 
• 1/2 tsp turmeric powder 
• 3/4 tsp red chilli powder 
• 1/2 tsp coriander powder 
• 3/4 tsp garam masala 
• 3/4 tsp dry mango powder 
• 3 tsp oil 
• 1 tsp butter 
• 1 tsp fresh cream
  

Preparation procedure:

Step-1:

Remove spinach leaves from stem and wash leaves well.

Step-2:

Take 2 glasses of water when it starts to boil, then add spinach, onions, green chilli, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.

Step-3:

Switch of the heat and let the spinach cool down.

Step-4:

Blend the spinach mixer in a blender and make a thick spinach paste.

Step-5:

Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seeds and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.

Step-6:

Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.

Step-7:

Take it out in a serving bowl and garnish with fresh cream.

Serve hot with rotis or steamed rice.