Palak paneer is a Indian spinach gravy curry with cottage cheese cubes. The gravy is prepared with spinach,onions and tomatoes. It goes very well with Roti, Naan or Jeera rice.  

Preparation time:  15 minutes
Cooking time:  20 minutes
Serves : 3 to 4 Servings

Ingredients:

1. Spinach – 2 cups (One big bunch )
2. Paneer or Cottage Cheese – 200 gms
3. Onions – 2 medium sized (Finely chopped or  roughly ground puree)
4. Tomato – 2 Medium sized (Pureed)
5. Green chili – 2 (According to taste)
6. Ginger Garlic Paste – 1 Tablespoon
7. Coriander seeds powder – ½ Tablespoon
8. Cumin seeds – ½ Teaspoon
9. Roasted Cumin seeds Powder – ¼ Teaspoon
10. Dried methi leaves (kasoori Methi) – 1 Tablespoon
11. Garam Masala powder- ¼ Teaspoon
12. Salt -½ teaspoon (According to taste)
13. Oil – 1 Tablespoon
14. Cream – 1 Teaspoon (For garnishing)
15. Chopped fresh coriander leaves for garnishing

Procedure :

Preparing Spinach puree:

1. Clean spinach and wash properly in water.Boil some water in a kadai or pan  and add spinach leaves,¼ spoon sugar and little salt.Do not cover the pan(if you cover the pan the spinach will change its green color).
2. Let the spinach boil for 2 to 3 min.Remove the kadai from the fire and allow to cool.
3. Prepare paste using blender and keep aside.

Preparing Curry:

1. Cut the paneer into cubes and keep aside.
2. Fry  paneer in a flat pan using a little oil on both sides till golden color and keep ready.
3. Heat a pan and put oil and add cumin seeds fry a little.Add onion paste,finely chopped green chilli and fry till golden brown.
4. Add ginger garlic paste fry for 5 min.
5. Add tomato puree and fry till oil separates.
6. Add spinach puree,garam masala powder,roasted cumin powder,coriander powder,kasoori methi,salt,a pinch of sugar and mix well. If required  add some water and bring to a boil.
7. Add paneer ,fresh coriander leaves and mix properly and cook for 1 minute.
8. Transfer palak paneer into a serving bowl and add some fresh cream on top.
9. Serve palak paneer with Roti,Paratha  or Jeera Rice.