Palak Paneer

Serves 2-4

4 bunches of spinach (palak) blanched and puréed

1 red onion

2 tbsp cilantro puree

1-2 green chili slit in half

2 tbsp ginger garlic paste

1/4 cup yogurt

2 tbsp fresh cream

1 1/4 cup of paneer

1 tsp red chili powder

1 tsp turmeric powder

1/2 tsp garam masala

pinch of black salt

salt to taste

2 tbsp butter

Heat pan on low-medium flame. Add butter (do not brown). Once the butter starts to melt add onion and saute until translucent. Add ginger garlic paste and slit green chili. Cook for 1-2 minutes.

Add red chili powder and turmeric. Cook for 30 seconds. Add paneer and cook for 1-2 minutes.

Add yogurt and mix quick making sure the yogurt does not curdle. Add spinach puree, cilantro puree and black salt. Mix and cook for 2-3 minutes. Sprinkle Garam Masala and mix.

Add salt to taste. Turn off the heat and garnish with cream. Serve hot with rice, roti or paratha. YUMMM!!

Tips

Spinach is already cooked during the blanching process so do not over cook the dish.

Spinach tends to turn brown so try not covering it and serve immediately. If you plan on making it ahead of time squeeze half a lemon at the end to keep the dish from turn brown.