Palak Paneer

Ingredients:

Spinach - 1 12 oz pkt washed and chopped (about 4 cups packed)

Paneer - 1 1/2 cups cubed

Cumin seeds - 1 tsp

Asafoetida - a pinch

Oil - 2 tbspns

Onions - 1 big, finely chopped

Ginger garlic paste - 1 tsp

Tomato - 1 medium, finely chopped 

Sugar - 1/2 tsp

Garam Masala - 1 tsp

Cumin Powder - 2 tsp

Coriander Powder - 2 tsp

Red Chili Powder - 1 tsp or to taste

Salt -  to taste

Turmeric Powder - 1/2 tsp

Evaporated milk/whole milk  - 1 cup

Method:

Boil the spinach with 1 cup water and sugar in a microwave or stove top for 7 - 8 minutes stirring once in between. Coarsely blend cooked spinach, don't make a puree.

In a non-stick frying pan, heat 1 tbspn oil.  Add in the paneer cubes and let them cook till they are golden brown. Remove from the pan and drain on a paper towel.

In the same pan heat the remaining 1 tbspn oil. Once the oil is hot, add in the cumin, asafoetida and onions. Stir and cook for 3 - 4 minutes. Add in the ginger-garlic paste and mix. Cook for another 4 - 5 minutes.

Add in the tomatoes and 1/4 cup water. Cover and cook till the oil separates from the mixture. Add the coriander, cumin and turmeric, red chili powder.

Add in the spinach. Cover and cook for 4 - 5 min. Be careful as it splutters a lot. Add in the evaporated milk. Mix and cook for another 5 - 7 minutes, stirring in between. 

Now add the garam masala and paneer and let it simmer for 2-3 minutes. Serve hot with roti or pulao.

Recipe Courtesy: USMasala