Palak Paneer

Ingredients:

400 grams spinach

 Two garlic cloves & 1-inch ginger

One green chili

1-tablespoon oil

1 large onion, finely chopped

1/2 cup water, or as needed

1/2 teaspoon garam masala

Pinch of turmeric powder

1/4 teaspoon red chili powder, or to taste

Salt, to taste

2 tablespoons heavy cream, or use milk (Optional)

225 grams paneer

Lemon juice, to taste (Optional)

Method

Blanch the spinach leaves by putting them in boiling water with little salt for 2-3 minutes. Take them out and put them in cold water so that the leaves retain their green color. Puree the spinach leaves in a blender along with garlic, ginger and green chili. Set aside. In a wok/pan, heat oil on medium heat. Once the oil is hot then add the chopped onions. Fry the onions until translucent and the raw smell goes away. Add in the spinach paste and mix. Add water according to how thick or thin you want it to be. Cover the pan and cook the spinach puree for about 3 to 5 minutes. Once the spinach is cooked, add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. Add the heavy cream and paneer and let it simmer for 3-4 minutes. You may also use milk or yogurt in place of cream. Switch off the flame. Add lemon juice and mix. Serve Palak paneer hot with roti or rice.