Palak Paneer

Ingredients:

Spinach 2 large bunches
katti sabji – 1 bundle
Cottage cheese (paneer) 200 grams
Green chillies 2-3
1 finely chopped onion
Garlic 8-10 cloves
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
1/2 teaspoon garam masala powder
Salt to taste
Lemon juice 1 tablespoon
Fresh cream 4 tablespoons

Method

Remove stems, wash spinach and katti sabji thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces and grill them or you can even fry them in a pan till it turns slightly brown in colour. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped onion, when it turns slight brown in colour addchopped garlic and sauté for half a minute then add garam masala. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.