Palak paneer

A simple dish with cottage cheese and spinach. For people who don't like cheese, tofu can be used too.

The following recipe serves 2 people.                               
Preparation time : 8-10 minutes

Cooking time : 25 minutes

Ingredients:

Spinach - 450 gms
Cottage cheese/paneer : 150 gms

Onions - 2 medium sized

Ginger paste -  1 tsp

Garlic paste -   1 tsp

Green cardamoms - 4
Cloves - 2
Bay leaf - 1
Cinnamon - 2 inch stick
Turmeric powder - 1/4 tsp
Chili powder - to taste
Nutmeg powder - 1/4 tsp (optional)
Methi (Fenugreek seeds)- 1/4 teaspoon (optional)
Garam masala - 1/2 tsp
Cumin powder -  1 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp

Oil - 1 1/2 tbsp
Salt to taste

Step 1: Preparing the spinach

Spinach leaves : Add spinach leaves in boiling water for 2-3 minute. Then take it out and and grind it into a fine paste.

or like me, you can use Store bought spinach bricks. Bring the spinach to room temperature.

Grind it to a fine paste.

Step 2: Add oil in a pan on medium heat. Add cinnamon, cardamoms, bay leaf and cloves.

Add the cumin seeds and let them splutter.

Step 3: Chop the onions thinly. Add the chopped onions to the pan. Add some salt. Cook till the onions go translucent. This will take about 2-3 minutes.

Step 4: Add the ginger garlic paste. Cook for a minute.

Step 5: Add cumin, coriander powder, chili powder, turmeric powder, nutmeg powder, garam masala and methi seeds. Add the green chilies.

Add the yogurt. Mix well.

Keep cooking till the oil separates from the mixture or the 'masala'

Step 6:  Now grind the masala into a  smooth paste. Put it back in the pan on medium heat. Cook for 2-3 minutes.

Step 7: Now, add the spinach.

Step 8: Bring it to one boil. Then reduce the heat and cook for 3-4 further minutes or till you see fine droplets of oil appearing on the spinach.At this point the mixture is cooked. Add salt to taste.

Step 9: Put in the cheese cubes and reduce the heat to low. Cook for a further 4-5 minutes.

Step 10: Enjoy your "Palak paneer."

Tip: Spinach always tastes better with nutmeg powder, in Indian cuisine.