Palak Paneer

Cottage cheese simmered in spinach gravy

Ingredients

Spinach(palak)- 3 big bunches
Paneer-200 gms
Green chili- 2
Tomato-1
Onion-1
Garlic cloves-4
Ginger- 1/2 inch piece
Salt-to taste
Milk-1/4th cup 
Garam Masala- 1/2 tsp
Oil- 3 tbsp

Preparation

• Clean the spinach and blanch them in boiling water. Drain the water and allow it to cool.
• Heat 2 tbsps oil in a pan, add green chilies, onion, ginger, garlic and saute until onion slightly turns brown in colour.
• Add chopped tomatoes and saute until tomatoes turn soft. Allow it to cool and blend this along with blanched spinach to a smooth paste.
• Cut the paneer into desired size and put this in hot water for 5 mins so that paneer becomes soft. Optionally you can also deep fry paneer. After deep frying paneer put this into warm water to remove excess oil and to retain softness
• In the same pan add remaining oil add the above paste cook or 3 mins add salt and paneer mix well. Add milk and boil once finally add garam masala and mix.  You can add cream instead of milk to make to more creamy. serve hot with roti.

Note:
 Instead of paneer you can add cooked Channa ( Garbanzo beans) or boiled sweet corn to to same palak gravy.
If the palak gravy becomes too watery you can add 1/2 tsp corn flour mixed with water and bring to boil and adjust the consistency.