PALAK PANEER

INGREDIENTS

Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup

PROCEDURE

Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.

Posted by Keya