Palak Paneer

Many of the best loved vegetarian नार्थ इंडियन dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in north due to the abundance of milk and milk products in the area. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour.Palak (Spinach) has many nutrients as compare to other vegetables. It contains good amount of vitamin K and A which helps you bone up. the vegetable also provides cardiovascular protection. Cooked palak is good source of iron. So alongwith good taste of palak paneer, one can also enjoy so many good qualities of the dish. Palak paneer is considered as one of the famous north indian cusine.The paneer in this recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required..A delicious paneer dish in spinach gravy popular in North India. Paneer fried in ghee is cooked in a spinach-tomato-cream gravy along with fried onions, green chilli, ginger, garlic and other spices. Spinach and tomatoes are cooked in boiling water (blanched) and then pureed to get the rich, smooth gravy.  Serve with roti, naan or chapathi.

Ingredients
8-10 cups chopped spinach (palak)
2  cups paneer , cut into cubes
2 tbsp fresh cream 0r full cearm milk
1/2 tsp cumin seeds
2 cloves
1 tsp  garam masala (optional)
11/2 cup finely chopped onions
4 cloves chopped garlic
4-5 thin sliced ginger or grated
2-3  finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 cup fresh tomato pulp or purrey
salt to taste
kasturi methi (optional)
2 tbsp fried oinons (optional)

2 tbsp oil

* 4  bunches of spinach will approximately yield 10 cups of chopped spinach
Method

Blanch the spinach in a vesselful of boiling water for 3 to 4 minutes. at low fame
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.

Now take a heated kadai or pan put  the oil in a kadhai , add the cumin seeds and 2 cloves. When the seeds crackle add garlic, ginger, green chillies  onions and sauté on a medium flame till they turn translucent. add turmeric powder red chilli powder and sauté on a medium flame for 1 to 2 minutes.

Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.(you can use garam masala , i am not adding)

Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the salt, and fresh cream and mix well. cook for 5-6 min at low flame.

Add the paneer, mix gently and cook on a medium flame for another  2-3 minutes.

 you can add fried sliced onion or  kasturi methi now delicious palak paneer is ready to eat!!!!!!!!!! .

Serve with roti, naan or chapathi.