Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:

Spinach	2 bunches
Red chilly powder	To taste
Garam masala powder	1/2 spoon
Coriander powder	1 spoon
Kasturi methi	2 spoons
Paneer cubes	10 nos.
Cinnamon	1/2 inch
Big Onion	1 No.
Tomato	1 No.
Ginger	1 inch
Garlic	4 Nos.
Cloves	4 Nos.
Elachi	1 No.
Sugar	1 tbsp
Salt	To Taste
Oil	2 spoons

PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬