Palak paneer

Palak means spinach in hindi. I used a small bunch of spinach leaves, after trimming the stalks and more or less followed the steps in this food blog. 

My ingredient list is as follows,

Spinach, fresh - a bunch

Olive oil - 3 tsp

Green chili - 1

Almonds - 10

Cardamom - 4

Cloves - 2

Cinnamon - 1 small

Onion - 1

Garlic - 5 cloves

Ginger - 1"

Tomato - 1

Coriander powder - 1/4 tsp

Chicken masala - 1 tsp

Rock salt, crushed - 1/2 tsp

Paneer, frozen - 40 g

Pepper - a pinch

Wash spinach leaves well and drain with a colander. Warm a saucepan and add a tsp of oil. Add slit chili, almonds and spinach. Toss around for a minute or two. The leaves will wilt. Turn off the heat and keep aside to cool.

Grind the leaves to a paste.

Heat the same saucepan and add a tsp of oil. When it becomes hot, add cardamom, cloves and cinnamon. Stir and then add thinly sliced onion, minced garlic and ginger. Stir and cook for 5 minutes. Add diced tomato and cook for 2 or 3 minutes. Now add salt, coriander powder and chicken masala. Stir until the raw smell of the masalas disappear. Add purreed spinach and stir to mix.

In another saucepan, add a tsp of oil. When it becomes hot, add cubed paneer, a pinch of salt and pepper. Saute until they become lightly browned.

Add paneer to the spinach gravy and mix. Serve with rice or roti. Enjoy!