Palak Paneer

Ingredients

Serves 3

Spinach - 2 bunches

Paneer cubes - 2 cups

Onion - 1 sliced

Tomato - 1 chopped

Ginger garlic paste - 1 tsp

Green chilly- 1 no

Cumin seed - 1/2 tsp

Cinnamon - 1" piece

Cloves - 2 nos

Cardamom - 2 nos

Mace - 1 small piece

Coriander powder - 2 tsp

Chilli powder - 1/4 tsp

Kasturi methi - 1 hefty pinch

Whole cashew nuts - 4 nos

Sugar - 1 1/2 tsp

Oil or ghee

Salt to taste

Wash spinach leaves and put them in boiling water and cook for 10 mins. After that drain the water, let it cool and then grind it to a smooth paste. Shallow fry paneer cubes in 1 tsp of ghee or oil until each sides turns golden brown and drain it on a paper towel.

Heat 2 tsp of ghee or oil in a kadai, splutter cumin seeds, cinnamon, cloves, cardamom and mace, once its emits aroma add onion and green chilly stir for 2 to 3 mins and add ginger garlic paste saute until it leaves raw smell. Then add tomatoes followed by chilli powder, coriander powder, kasturi methi, cashew nuts and salt, cook until raw smell leaves by adding little water for about 5 to 10 mins in medium high. Then turn off the heat. let it cool and grind it to a smooth paste.

In the same kadai, add both the ground masala and spinach paste mix well ( do not add water).Cook it in medium heat for 10 to 15 mins (stir occasionally). Then add sugar, stir well and check for salt. Finally add paneer cubes and turn off the heat. Serve hot with naan or rotis.