Palak Paneer

Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2minutes. Add sugar while boiling to retain the green color of spinach.

Drain it using a big perforated spoon or a strainer. Immediately transfer drained spinach into cold water and keep for a minute.

Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add green chilies and grind until a smooth puree. If required, add few tablespoons of water while grinding. Grind Tomato into a puree as well.

Heat 1 tablespoon oil in a non­stick pan or kadhai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.

Heat remaining 1­tablespoon oil and 1­ tablespoon butter together in the same pan over medium flame. Add cumin seeds and saute them for 30 seconds. Add grated onion and stir fry until it turns translucent. Add ginger­garlic paste and stir fry for a minute.

Add Tomato puree, spinach puree, turmeric powder, red chili powder, and salt. Stir and cook for 2­-3 minutes.

Add 1/3 cup water. Mix well and bring it to a boil. Stir occasionally in between.

When gravy starts to boil, add shallow fried paneer cubes and cook for 3-­4 minutes.

Add lemon juice, Kasturi methi and mix well. Turn off the flame and mix fresh cream.

Transfer it to a serving bowl and serve with tandoori roti, kulcha or butter naan.