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Preparation Time : 10
Cook Time : 20
Total Time : 30
Paneer - 150 gms
Palak - 150 gms
Green chilly - 2-3 roughly chopped
Garlic - 2-3 cloves roughly chopped
Ginger - 1/2 inch roughly chopped
Water - 2 cups
Cumin seeds - 1/2 tsp
Bay leaf- 1 small
Onion - 1 medium finely chopped
Ginger Garlic Paste - 1 tbsp
Tomato - 1 medium finely chopped
Turmeric powder - 1/2 tsp
Asafoetida - 2 pinches
Chilly powder - 1 tbsp
Garam masala powder - 1 tsp
Water - 1-2 cups or as required as required for gravy
Kasuri methi leaves - 1 tsp
Cream - 1 1 tbsp
Oil - 3 tbsp
Salt 1 tsp or as per your taste
1/2 inch ginger julienne for garnish
Take the palak leaves and the tender stems and clean nicely in running water.
In a pan boil around 2 cups water, add little salt and the palak leaves in the hot water. Cover the pan and let the palak stem for 2-3 mins.
Take out the palak leaves and immediately pour cold water over it, this is to retain the color of the palak.
After a min or two drain the water and add the palak to a blender with chopped ginger, garlic and green chilies. Blend it and make a smooth puree. Set aside.
In a pan heat oil add the paneer and slightly fry them for around 5 mins. Take out and set aside.
In the same oil, add the cumin and let it splutter. Add the bay leaf, onions and saute till the onions become golden.
Add ginger garlic paste and saute for a min. Add tomatoes and saute till the tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafoetida and mix very well.
Then add the palak puree and stir nicely. Add about ½ cup water and simmer for 5 mins.
Add garam masala powder and add the fried paneer and gently stir and cook for 2-3 mins.
Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and take off the heat.
Garnish with remaining cream and ginger julienne and serve.
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Akum Raj Jamir