Palak Paneer

Step 1/9

• 600 g spinach
• 100 g fenugreek leaves

Chop 400 grams of spinach and fenugreek leaves. Wash, drain and keep aside.

Step 2/9

• 250 g paneer cheese
• 2 tbsp oil
• 1 tsp garam masala
• salt to taste

Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and garam masala powder, fry on both sides with very light brown colour, drain over kitchen paper.

Step 3/9

• 1 onion (finely chopped)
• 1 tbsp butter
• 1 tsp cumin seed
• ¼ tsp asafoetida

Heat the oil in a pan and put the cumin seed and asafoetida, then add the onions and butter, cook till light brown.

Step 4/9

• 1 tbsp ginger paste
• ½ tbsp garlic paste
• ½ tbsp green chili paste
• 1 tsp ground turmeric
• ¼ tsp cardamom powder

Now add the ginger paste, garlic paste, chilli paste, turmeric powder, garam masala powder and cardamom powder, sauté for a minute.

Step 5/9

Now add the chopped spinach, methi, salt and sugar. Mix well and let it cook on high heat for 2 minutes then low the heat till the spinach has cooked.

Step 6/9

While this is cooking, boil water in a large pan and blanch the remaining 200 grams spinach leaves for a minute or so, then put them in ice-cold water to retain the green colour.

Step 7/9

• juice of 1/2 a lime
• 1 tsp sugar
• 1 tsp cornflour

Blend the spinach with the lime juice, cornflour and ⅓ cup of water. Add ¼ tsp of all garam masala powder, cardamom powder, salt and sugar to give it taste.

Step 8/9

Puree to a smooth paste, by now the spinach will be cooked.

Step 9/9

Add the paneer and pour the puree in, mix well and simmer for 5 to 8 minutes with the lid on, stirring occasionally.

Enjoy your meal!