Palak Paneer

Ingredients:

•  Spinach 6 cups (1 medium Bunch)
• Water 7-8 cups
•  Onion 1 cup sliced
•  Cashew nuts ¼ cup (optional)
•  Green chilies 4-5
•  Paneer/cottage cheese 200grams
• Oil 2 tbs
•  Cumin 1 tsp
•  Ginger paste 1 teaspoon
•  Garlic paste 1 teaspoon
• Tomatoes ¼ cup, finely chopped
•  Black salt ¼ tsp
•  Dried fenugreek leaves 1 tsp
•  Garam masala 1 tsp
•  Salt 1 tsp or to taste

Directions:

Wash spinach properly and chop the leaves.

Boil 7-8 cups of water, add chopped spinach. Let it cook for 3 minutes exactly and strain. Rinse with cold water (it helps in keeping bright green color intact).

In a blender, puree the spinach without adding water and set aside.

Take 1 tsp oil, add sliced onion and fry until soft and translucent. In a blender add softened onion, cashew nuts and green chilies and blend

until a smooth paste.

Heat 1 tbs oil in a pan on medium heat and add cumin seeds. Add ginger garlic paste and sauté for 30 seconds. Add tomatoes and cook until soft. Add onion paste and cook for 2 minutes.

Add spinach puree, black salt, dried fenugreek leaves, garam masala and salt. Mix well and cook for 5-6 mins. Add water if gravy is too thick.

Cut ½ inch cubes of paneer and shallow fry them in a pan. (This step is optional)

Add paneer cubes in the spinach gravy and simmer for 2-3 minutes.

Palak Paneer is ready to serve.