Palak Paneer

https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

INGREDIENTS

• 150 grams (1 ¼ cups) paneer
• 3 ½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup ( 90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger / garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashew nuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (optional)
  Whole Spice Version
• ⅛ teaspoon cumin seeds
• 2 green cardamoms
• 1 inch cinnamon
• 2 cloves

DIRECTIONS

1. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.

2. Add them to a large pot of water. Rinse them well few times & drain to a colander.

3. Allow the water to drain completely otherwise it will let out lot of moisture while cooking.

4. Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. (another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.)

5. Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

6. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.

7. When the spices begin to sizzle, add onions and fry till they turn transparent to golden.

8. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it
   nice.

9. Then add tomatoes with salt. Saute until they break down and turn mushy.

10. Add garam masala & saute until the masala smells good. This may take 2
    mins. (for a smoother curry refer notes)

11. Pour water and cook covered until onions are completely soft. There should be
    some water left in the pan. (for consistency check video)

12. Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it
    begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few
    tbsps of hot water.

13. Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl.

TIPS

For a smoother gravy, after sauteing the onion and tomatoes with garam masala, cool it. Remove the cardamoms, cloves and cinnamon, keep them aside. Blend the onions tomatoes to a smooth puree with ½ to ¾ cup water. Add back the spices to the pan along with the puree. Cook this until you see traces of oil. When the gravy thickens add the palak puree.