Palak Paneer

Palak Paneer is typical North Indian delicacy. The Palak or spinach leaves is blanched and then puried to prepare the gravy and Paneer is then cooked in this gravy.

Ingredients:
Palak (Spinach) - 1 bunch
Paneer (Cottage cheese) - 200 gms
Onions - 1, finely choppes
Tomato - 1 , finely chopped
Garlic - 5 petals
Green chillies - 2
Chilli powder - half teaspoon
Turmeric powder - half teaspoon
Garam masala - half teaspoon
Bay leaves - 2
Cloves - 3
Cinnamon - small piece
Curd - 1 tablespoon (Optional)
Ghee
Salt

Procedure:
1. Clean the Palak leaves
2. Next step is to blanch the palak.. Keep 2 glasses of water for boiling.
3. When the water starts boiling, dip 2-3 palak leaves in the boiling water for a minute and then remove it. Continue this with all the Palak leaves. This gives the perfect green color to palak paneer.
4. Once the palak cools down, Put it in a mixer, add 5 garlic petals and 2 green chillies and grind it to a thick paste. Add water if required.
5. Next cut the paneer into cubes.
6. You can deep fry the paneer cubes in oil. But this step is not mandatory. This makes the paneer crispy. I like it soft, hence I skip this step.
7. Take a vok. Add 2 tablespoon ghee. Next add cloves, cinnamon and bay leaves. .Next add the chopped onions.
8. Fry them for some time and add pinch of salt.
9. Once onion are golden brown, add the turmeric powder, chilli powder and garam masala.
9. Next add the chopped tomatoes and fry for some time till it starts to leave oil. p
10 Finally add the palak paste. Add water as required. Also add salt.
11. Add the paneer. Also add 1 tablespoon curd.
12. Boil it for 10 mins.

The delicious palak paneer is ready to serve.
Serve it hot with rice or chapati.

Tips: You can also add cream instead of curd to the palak gravy.