Palak Paneer

Palak - 1/2 kg (2 large bunch)

Paneer - 500 gm

Curd  - 2 tbsp (optional)

Fresh cream - 1/2 cup or cashew nuts 1/2 cup

Corriander leaves - 1 cup

Tomatoes - 2-3

Onion - 2 

Green chillies - 4-5

Ginger - 1/2" 

Garlic - 7-8 cloves

Jeera - 1 tbsp

Dhania powder - 1/2 tsp

Jeera Powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Salt

Oil/Ghee

Heat oil in kadai,  add roughly chopped garlic, ginger, green chillies, cashew nuts and onions. Saute till onions are transclucent. Now add the roughly chopped tomatoes and 1/2 tsp salt. Saute till tomatoes are cooked. Keep it aside to cool.

Wash the palak, cut the stems. Blanch in boiling water for 10-20 seconds. Add corriander leaves and blanch for few seconds. Transfer it immediately into ice-cold water (this will retain its colour and stop further cooking) and cool and drain the leaves.

Make paste of masala and palak leaves.

Take the same kadai and heat oil. Add jeera and let it splutter. Add the dry masalas and saute. Now add the palak paste and salt and let it cook for 3-4 minutes. Keep flame on sim. Add curd and stir continuously. If adding cream, add it now and saute. Lastly add the chopped paneer and lightly blend into the palak mix. Let it simmer for 2-3 minutes. Garnish with Fresh cream. Serve hot with Phulkas/Naan/rotis.