Palak Paneer

1. Chopped Palak 4 cups

Ingredients of Wet masala and Seasoning:

1. Chopped onions 1/2 cup 2. Garlic pods 4-5 3. Ginger 1/2 piece 4. Paneer cubes 15-20 5. Milk 1/2 cup 6. Cream 2 Tablespoons 7. Garam masala powder 1 Teaspoon 8. Turmeric powder 1 Teaspoon 9. Coriander powder 1/2 Teaspoon 10. Chilli powder 1 Teaspoon 11. Cashews -3-4

What you do with what you have:

1. Wash, peel and chop onions, chop ginger finely as well as garlic and keep it aside as shown in the above image. 2. Wash and chop palak/spinach finely and cook it directly in a wide bowl on medium with minimum water till done adding a little salt. 3. Drain water from cooked palak on cooling and grind it in the mixer for a few seconds.

4. Grind chopped onions, ginger, garlic and cashews using drained water from cooked palak to a fine consistency in the mixer. 5. Place a skillet with 1 cup oil in it on medium flame. On heating, fry paneer cubes till crispy and light brown; stir at regular intervals. When done place it in a colander to drain any extra oil. 6. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame. On heating add ground masala to it and fry till all it is thickened, stirring at regular intervals. 7. When done add all the powders one after the other and stir well. 8. Add cooked and ground palak from step-3 to it, also add milk, cream and a little water , salt , a pinch of sugar and bring it to boil on low flame. 9. Finally add fried paneer cubes from step-4 to it and bring it to boil on low flame stiring continuously with a wooden spatula so that it does not get crushed. 10. Ready to serve Palak Paneer is as shown in the image below. Enjoy with chapati, roti or even roasted Bread etc..,

How long it takes: 1 hour Number of servings : 4-5 Good to remember:

1. Use fresh palak greens for the dish. 2. One can even make use of the cottage cheese for the purpose instead of the cubes. Cottage cheese has salt in it, and paneer doesnt. 3. One can make use of green chilly instead of red chilli powder. Green chilly should be cooked with palak and ground with the wet masala. 4. Cooked palak should not be ground smooth.