About this recipe:Palak Paneer is a recipe of UP and very popular in UP, Pujab and many parts of India. There is one thing in my recipe which makes it special. I add some heavy cream at the end and this adds a rich creamy taste to this recipe. Palak Paneer goes well with roti and naan.
Heat water and add spinach leaves into the water and cook it for 2 minutes. This helps spinach to cook fast and gives a fine spinach paste. Now separate spinach from water and let it cool. Now put this spinach into a blender and make a fine paste.
In a pan, add oil and when the oil is heating add cumin seeds, cloves, cinnamon stick, and cardomom and let it splatter. Add garlic and onion; fry till golden brown.
Season with salt, and add ginger and turmeric. Stir in chopped tomato, cumin powder and coriander powder, nutmeg powder; cook it on medium flame till the tomatoes are totally dissolved in it. Add chilli powder, fenugreek leaf powder and green chillies and cook it for 2 minutes. Now add palak paste and cook it till the oil oozes out.
Stir paneer into this palak, and let it simmer for 3 mins. Finally add cream to it to give a rich taste.