Palak Paneer | Cottage Cheese in Spinach Curry

Palak Paneer

Ingredients:

Paneer (cut into 1" cubes and deep fried) - 200gm
Spinach (Palak) - 500 gm
Onions - 2 (roughly chopped)
Ginger - 1" piece (roughly chopped)
Garlic flakes - 6 (Optional)
Tomatoes - 2 (roughly chopped)
Green chillies - 2
Ghee - 3 tbsp
Salt - 1 tsp
Black Cardamom (Badi elaichi) - 2 (Skinned and crushed)
Red Chilli Powder - 1/2 tsp

Method:

1. Wash and Chop Spinach. 
2. Pressure cook with 1/2 cup water for 10 minutes on low heat after the first whistle
3. Cool, Grind it to a smooth paste
4. Grind Onions, garlic and ginger together
5. Heat 2 tbsp ghee and add Onion paste
6. Cook till onions turn golden brown and ghee separates
7. Grind tomatoes and green chillies 
8. Add tomato paste to the cooked onion paste
9. Cook on slow fire, till ghee separates
10. Add the ground spinach. Add a little water if too thick
11. When it starts boiling add salt, black cardamom powder and Paneer cubes
12. Cook for 5-7 minutes on slow fire.
13. At the time of serving, heat 1 tbsp of ghee. Add 1/2 tsp red chilli powder, remove from fire and pour this Baghar over the heated Palak Paneer.
14. Mix well ans serve at once.