PALAK PANEER

 PALAK PANEER

Ingredients:
Palak / Spinach _ 1 bunch
Ginger _ 1 inch piece
Green Chilly _ 2
Onion _ 1
Tomato _ 1
Red Chilly Powder _ 1/2 
Turmeric Powder _ 1/4 t spoon
Coriander Powder _ 1 t spoon
Garam Masala _ 1/2 t spoon
Salt as needed
Paneer _ 200 gm
Fresh Cream/ Cashew paste _ 2 tbl spoon
Cinnamon Stick _ 1
Cardamom _ 1
Cloves _ 2
Garlic _ 2
Butter/ Oil _ 1 tbl spoon

      Remove the centre stem of the palak and wash the leaves.

      Boil palak with 1/4 cup water for 3 minutes.
      Grind together boiled palak, ginger and green Chilly to a fine paste.

      In a pan melt butter and fry cinnamon, cardamom, cloves and chopped garlic for a minute.

      Fry onion till golden.
      Add chopped tomato, chilly powder, turmeric powder, garam masala, salt and corriander powder and cook till mushy.

      Now add the ground palak paste and cook for 3 minutes in low flame.

      Add fresh cream and paneer for and mix gently.

      Let the gravy cook in low flame for 5 minutes.

      Enjoy creamy palak paneer with chapathi or roti.

NOTES:
      Instead of fresh cream, we can grind 6 cashew nuts to a paste and add to the gravy.
      Paneer will be soft if added directly to the gravy. We can also pan fry paneer in 1 tbl spoon oil until golden and add to the gravy.