2 teaspoons of powder made from roasted cumin and dry red chillies
1 kg or 3/4 of standard size bunch of spinach
250 gms of paneer cubed
salt to taste
few strands of fresh coriander(optional)
1/2 tablespoon of dried methi (fenugreek) leaves or kasturi meethi
50 ml of full cream milk
Chop the palak(spinach) and put them in a pot of boiling water. Add little salt to them. Put on the lid/cover on the vessel and leave it on low flame for 1-2 mins.
Remove the palak from the boiling water and put them in another vessel to cool. Add 2 cups of water in normal temp to the same and let it cool. After palak cools down, put them in a blender to make a smooth puree. You can add fresh coriander in the blender while making puree.
Cut paneer to cubes and saute them in 1 tablespoon of oil. Once they have a golden color of the sides, put them in warm water with some salt in it.
In the remaining oil, add chopped onion and fry for sometime. Add ginger-garlic paste and fry them for some more time. Add palak puree and cook all these in low flame for some time
After 5-10 mins of cooking, add paneer to the puree. Cook them for 5 mins on low flame. Add methi leaves to the curry. Leave them for 1-2 mins.
Add the powder of roasted cumin and dry red chillies and milk. Mix the curry and stop cooking after a minute
1. The palak can be cooked in a pressure cooker, add one cup of water and cjopped palak and let it cook till you get one whistle. After one whistle, you can release the pressure by putting the pressure cooker under water. 2. The palak paneer can be garnished with some grated paneer on top. 3. Some cream can be added while serving for added creaminess. 4. Tastes best when served hot 5. You can prepare powder of roasted cumin and dry red chillies and store them for future use. It can be used in almost any indian curry