Palak Paneer

     We generally have chappathi/roti with just the remaining side-dish of the day or the blend of sambar & side-dish due to laziness. Or with coconut chutney or tomato - moong dal gravy. Wanted to make a proper north Indian side-dish or subji to have a filling dinner with chappathi. Just went for palak paneer, as paneer & palak were sitting in the fridge already :P So without second thought, made this palak paneer for dinner.

Preparation Time: 10 mins || Cook Time: 25 mins || Serves: 3 ||  Category: Side-dish for chappathi/roti

Ingredients:
1. Spinach - 1 bunch
2. Oil - 2 tbsp
3. Bay leaves - 2
4. Cinnamon sticks - 2
5. Ginger garlic paste - 1 tsp
6. Onion - 1 large
7. Garam masala - 2 tsp
8. Cumin powder - 1 tsp
9. Tomato - 2 medium
10. Salt - as required
11. Kasoori methi - 2 tsp
12. Green chillies - 2 small
13. Paneer - 15-20 cubes

Method:
1. Wash the spinach leaves and let it dry for 10 mins. Drizzle some oil in a pan & saute the spinach until it reduces in volume. Collect it in a plate and set aside for about 10 mins for cooling. Once cooled, blend it in a mixie along with green chillies to a smooth paste.

2. In the same pan add 1tbsp of oil and saute bay leaves, cinnamon & ginger garlic paste. Add chopped onion, garam masala, jeera powder and saute till the onions start to become light brown. Then add the chopped tomatoes and salt and mix well. Saute until the tomatoes turn mushy.

3. Add a little water and cook for about 3-4 mins. Add crushed kasoori methi (dry methi leaves) and mix well. Then add the spinach puree and stir well. Cook for 2-3 mins until the gravy slightly changes from its raw green colour. 

4. Add the paneer cubes and fold the gravy gently. Cook covered for 3-4 mins and then switch off once the paneer is cooked well.

Suggestions:

• Can also saute the spinach with little sugar to retain its green colour.
• Tomato can also be pureed and added instead of chunks, to get a thicker consistencied gravy.
• If using refrigerated paneer, soften it by soaking in hot water until use.
• Can also fry the paneer in ghee or butter to slight brown tinge and add to the gravy.
• As we do not like the smell of garlic, I have added just a tsp of it.
• Can garnish with a drizzle of fresh cream before serving.

Enjoy with hot naan, rotis or rice :)