Palak Paneer

This palak paneer is something that I usually make. My husband has a habit of staying away from anything green. But I love coriander, spinach, palak etc. So what I do is I stuff his tiffin with greens whenever possible. On the other hand the little one likes colours and these flavours. My palak paneer is not deep green in colour as I add tomato puree and also a bit of turmeric and chilli powder.

 You need

• Palak - 1 bunch
• Paneer - 15 small cubes
• Tomato - 1 medium size
• Cumin seeds - 1/2 tsp
• Ginger - 1 small piece 
• Green chilli - 2
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 pinch
• Asafoetida - 1 pinch
• Salt to taste
• Oil
• Milk - 1/2 cup or cream 

Method

• Clean and wash palak
• Place in boiling water for 2 minutes and strain.
• Puree the palak adding water. Keep aside
• Puree the tomato well and keep aside
• Grind together ginger and green chilli.
• In a thick bottomed vessel, add oil and switch on the flame
• When it becomes hot, add cumin seeds.
• When you get the aroma, add ginger-green chilli paste. Saute until light brown.
• Add asafoetida to this followed by pureed tomato.
• Add the turmeric, chilli, cumin and coriander powders to the above and leave on low flame until oil starts separating. Saute in between.
• Then add the palak puree and salt. Allow it on low flame for 5 minutes.
• Stir in paneer. Cover and cook for another 5 minutes.
• Switch off the flame and add milk/cream. Mix well

Serves: 2