| Serves: 2 | Cooking time: 45 mins |
Ingredients:
Palak (Spinach) – 1 large bunch
Paneer – 1 cup (cut into cubes)
Onion – 1 large (cut into long thin pieces)
Tomato – 2 -3 (roughly chopped)
Ginger – ½ inch piece (optional)
Garlic – 1-2 cloves (optional)
Green chilies – 3 -5
Cloves (Laung) – 2-3
Cumin (Jeera) seeds – 1 tbsp
Bay leaf – 1
Salt – as per taste
Oil – 1 tbsp
Procedure:
- Heat a pan with ½ cup water and add the spinach, half the onion, tomatoes, ginger, garlic, green chilies and salt. Let them cook.
- If you have a microwave, just mix all of them together and microwave on high for a few minutes.
- Once the spinach mix is cooked, let it cool and grind it into a smooth paste.
- Heat oil in a pan and fry the paneer in the oil. I like the paneer fried till it gets nice and brown, but you can fry it the way you like it.
- Remove the fried paneer onto a tissue paper and leave any tiny bits of paneer in the pan itself. To this, add cumin, cloves and the bay leaf. Once the cumin starts to splutter, add the remaining onion and fry till translucent.
- Add the palak puree to this and let it simmer for about 5 mins.
- Now add the paneer and let the gravy simmer to desired consistency.
Variation:
You may use fresh home-made paneer for this recipe. Add a little lime juice to the palak while cooking. This retains the green color of palak.
