Ammus Veggie Ventures: PALAK PANEER: SPINACH AND INDIAN CHEESE CURRY

YOU NEED:

Palak (Spinach) – 1 bunch
Paneer Cubes (Indian Cheese Cubes) – 2 cups

Finely Chopped Onions - 2 medium sized Onions
Finely Chopped Tomatoes (Tamatar) - 2 medium sized Tomatoes
Finely Chopped Garlic (Lasan/Bellulli) - (3-4 Cloves) (Optional)
Finely Chopped Green Chillies – (3-4)
Ginger Garlic Paste - 1 tbsp

Cloves (Lawang/Lawanga) – (4-5)
Cinnamon Sticks (Dalchini/Chakke) – (2-3)
Green Cadamom (Ilaichi/Elakki) – (4-5)
Cumin Seeds (Jeera/Jeerige) – 1 tsp

Coriander (Dhaniya) Powder – 1 tsp
Cumin Powder (Jeera Powder/Jeerige Pudi) – 1 tsp
Turmeric Powder (Haldi/Arisina) - ½ tsp
Red Chilli Powder (Mirch Powder/Menasina Pudi) - ½ tsp
Fenugreek Leaves Powder (Kasuri Methi/Ona Menthya Soppina Pudi) – ½ tbsp.

Whipping Cream (Malai/Halina Kene) – ½ cup (Optional)
Water – 1 cup
19. Oil (To Fry) - 1 tbsp
20. Salt

METHOD:

1. Wash Spinach and cook it in boiling water for about 5-6 minutes. (Without covering a lid)

2. Grind the boiled spinach with a small cup of water into a smooth paste using a mixer.

3. Heat oil in a pan and fry the paneer cubes till they turn light brown.

4. Heat oil in a pan. Add Clove, Green Cardamom, Cinnamon Sticks, & Cumin Seeds. Saute for 4-5 seconds.

5. Add Chopped Garlic (Optional), Chopped Onion, Ginger Garlic Paste, & Salt. Saute for a minute till the onions turns tender.

6. Add Chopped Tomatoes, Chopped Green Chillies, Turmeric Powder, Coriander Powder, Cumin Powder, Red Chilli Powder, & Fenugreek Leaves Powder. Mix well. Saute for 1-2 minutes till the tomatoes get mashed up.

7. Add Spinach Paste. Cook for 4-5 minutes without covering a lid.

NOTE: Cook till small oil droplets are formed on the top of the dish.

8. Switch off the gas/stove. Add Fried Paneer Cubes & Whipping Cream (Optional). Mix well and cover the lid for a minute.

Tip: Palak loses its color if cooked by covering a lid. So to get a dark green Palak Paneer, cook the entire dish without covering a lid.

Serve with Phulkas/Chapathis/Roti.