Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

          This is a most popular dish from the regions of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favourite recipe. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches spinach, chopped
• 100 gms. paneer cubes
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tbsp. butter
• 1 tsp. lime juice
• 1 tbsp grated paneer to garnish

          Boil the spinach for 3-4 minutes. Refresh it and grind to a smooth paste. Keep aside. Heat 1 tbsp. oil in a non-stick pan and sauté the paneer cubes till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds and asafoetida. Add the chopped garlic and sauté till it changes colour.

          Add the onion and continue to sauté till light brown. Now add the ginger-garlic paste, tomato paste, turmeric powder, coriander-cumin powder, red chili powder and garam masala powder mixed with 2-3 tbsp. water.

          Fry till the oil separates. Add the pureed spinach, salt and kasuri methi. Simmer on low flame for 2 minutes.

          Add the butter and the fried paneer. Continue to simmer till the gravy thickens (4-5 min.). Add lime juice and take off the flame. Garnish with grated paneer and serve hot with naan or tandoori roti.

                                  Chop 2 bunches of spinach.

                                  Boil for 3-4 minutes in boiling water.

                                  Refresh it under running water.

                                 Sauté paneer till light brown. Keep aside.

                                 Heat oil & temper with cumin seeds and asafoetida.

                                 Add chopped garlic and sauté till it changes colour. 

                                 Add the onion and sauté till light brown.

                 Add ginger-garlic paste, tomato paste, turmeric powder, coriander-cumin 
                 powder, red chili powder & garam masala powder mixed with 2-3 tbsp. water.

                                 Add spinach puree, salt and crushed kasuri methi.

                                 When half done, add butter and......

                                 fried paneer cubes & continue to cook till gravy thickens.

                           Add lime juice & mix well. Serve, garnished with grated paneer.