Palak Paneer Recipe

Ingredients
250 grams paneer
2 bunches of palak
3 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped) OR tomato puree as per convenience
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
½ ginger paste
½ garlic paste
1 tsp cumin seeds
1 tsp garam masala
½ tsp chana masala
1 tsp sugar
3 tbsp oil
Salt to taste
Cream for garnish

Steps
1. Cook the palak (spinach) for about 5 minutes in boiling water and grind it to fine paste after it is cold.

2. Cut the paneer into small cubes and deep fry in oil till light golden brown

3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and the chana masala powder and sauté for another 1-2 minutes. Then add the tomatoes/tomato puree and stir till the oil separates.

4. Add the palak paste to this mixture along with 1 cup water.(Tip: You can use the water used for cooking the spinach)

5. Add the paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.

4. Garnish with some cream in the end

Paneer is the most common South Asian and Persian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added. Paneer is very closely linked to the Turkish Beyaz peynir which is also strained and squeezed the same way.
Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the Eastern Indian variety (known as sanaa in Assamese chhana in Bengali and chhena in Oriya) is beaten or kneaded like mozzarella, and crumbles more easily than the North Indian variant of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet (which may be derived from animal, plant, fungal, and microbial sources) as the coagulation agent. Paneer is completely lacto-vegetarian. Paneer is a source of protein for Hindu vegetarians.
You can serve paneer chopped into cubes and fried with spinach and many other ingredients such as garlic and onions. This is called Saag Paneer in the languages of the many countries of Asia.

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