Spinach Curd Cheese Palak Paneer

 
Ingredients
•Bunches of spinach,
•washed and trimmed……………2 large
•Water…………………………………3cups
•Ghee/oil…………………………….1Tbsp
•Cinnamon stick…………………….1-inch
•Whole cloves ……………………..3
•Cardamom, bruised……………..2
•Ginger paste……………………….1 Tbsp
•Green chili, chopped……………1
•Tomatoes, pureed………………..2
•Turmeric powder…………………½ Tsp
•Red chili powder…………………½ Tsp
•Coriander powder………………1 Tsp
•Cumin powder……………………1 Tsp
•Salt…………………………………..1Tsp
•Paneer, cut into cubes………….400 g
•Cream……………………………….¼ C
Preparation
1) In a saucepan; boil water over moderatelyhigh heat and add the spinach leaves. Cook uncovered for 3-5minutes or until the spinach istender. Drain the spinach leaves and processto a smooth paste in the blender. Keep aside.
2) Heat ghee/oil in a saucepan over moderateheat. When the ghee is hot, add the cinnamon, cloves and cardamom, sautéuntil they darken a few shades. Add the ginger and chili, stir fryuntil the spices are aromatic. Pour the pureed tomatoes; add all the remainingspice powders. Reduce the heat to low and cook until ghee oozes out fromthe spice paste.
3) Add the salt and the spinach paste. Cookfor 5-7 minutes on low heat. Drop in the paneer cubes and add the cream.Cook for 2-3 minutes more and take off from the heat. Serve hot with Chapatis.
Serves
4-5
By Anand Lila Devi Dasi