Creamy Palak Paneer

Methi has always been a favourite amongst greens but Palak is also not far behind.Me and my husband both love "Palak Paneer" made by my mom.She follows a very simple recipe which I will share some other time but mine never turns out the way it tastes when she prepares, mothers don't keep secrets so I believe its "haathon ka jaadu " :-) . She truely has magic in her hands whatever she prepares is simply awesome but some credit goes to the freshness of the palak she plucks fresh from her kitchen garden. Will definately share some pics of the wonderful kitchen garden my mom has.

Earlier while preparing palak paneer I will blanch palak and then puree it discarding the excess water and then used to struggle to use that water effectively some times put it in dal or use it in preparing dough but the recipe that I am sharing today does not involves any blanching so all the nutrients remain intact.I have followed the recipe shared by Nupur @ UkRasoi. It's simply awesome.

So here goes the recipe.

Ingredients:
1. Spinach chopped stems removed 3 cups
2. Fresh Coriander finely chopped 1/2 cup
3. Paneer cubed 1 cup
4. Tomatoes chopped large 2
5. Onion chopped large 1
6. Garlic cloves minced 4-5
7. Ginger minced 1 tsp
8. Ghee 2 Tbsp
9. Green chillies chopped 2-3
10. Red dried chillies 2-3
11. Cumin seeds 1 tsp
12. Turmeric 1 tsp
13.  Asaefotida, cinnamon a pinch
14. Kasuri Methi 1 Tbsp
15. Salt to taste
16.  Corn flour 1 Tbsp
17. Milk 1 cup
18. Thinly sliced ginger pieces to garnish
19. Sugar 1/2 tsp


Method:-

• Heat a non stick pan and dry roast the onions till brown. Sprinkle some water if it gets sticky. Add spinach, chopped coriander , chopped green chilies, salt and turmeric and half of the chopped tomatoes and cook covered for 4-5 min till it gets wilted and mashed up.
• Now, blend this mixture in a blender coarsely . Remember not to blend it for a long time, else it will get all mashed up. We just need a coarse mixture.
• Heat ghee in the pan and splutter cumin seeds. Add kasuri methi and asafoetida and fry for just 15-20 sec.
• Add garlic, ginger, rest of the tomatoes and red dried chilies. Combine the blended spinach and paneer cubes and simmer for 5-7 min.
• In a bowl of milk add cornflour, sugar and cinnamon. Gradually add in this mixture to the cooked spinach and stir well. Cook for another 15 -20  min stirring frequently in between. Turn off when the milk blends completely with the spinach.
• Garnish with sliced ginger and some grated paneer, serve hot with Chapathi or Rice.

Notes:-

• Spinach should be washed properly otherwise the silt will spoil the gravy.
• Soak the paneer in warm salted water to enhance the flavour.
• If fresh coriander is not available same could be replaced with coriander powder.
• Some other greens like methi could be added for enhanced flavour.