Spinach Curd Cheese Palak Paneer

Spinach and Curd Cheese(Palak Paneer)

By Anand Lila devi dasi

Ingredients

•Bunches of spinach,

•washed and trimmed...............2 large

•Water.......................................3cups

•Ghee/oil..................................1Tbsp

•Cinnamon stick.........................1-inch

•Whole cloves ..........................3

•Cardamom, bruised.................2

•Ginger paste............................1 Tbsp

•Green chili, chopped...............1

•Tomatoes, pureed....................2

•Turmeric powder.....................½ Tsp

•Red chili powder.....................½ Tsp

•Coriander powder..................1 Tsp

•Cumin powder........................1 Tsp

•Salt.........................................1Tsp

•Paneer, cut into cubes.............400 g

•Cream.....................................¼ C

Preparation

1) In a saucepan; boil water over moderatelyhigh heat and add the

spinach leaves. Cook uncovered for 3-5minutes or until the spinach is

tender. Drain the spinach leaves and processto a smooth paste in the

blender. Keep aside.

2) Heat ghee/oil in a saucepan over moderateheat. When the ghee is hot,

add the cinnamon, cloves and cardamom, sautéuntil they darken a few

shades. Add the ginger and chili, stir fryuntil the spices are aromatic. Pour

the pureed tomatoes; add all the remainingspice powders. Reduce the heat

to low and cook until ghee oozes out fromthe spice paste.

3) Add the salt and the spinach paste. Cookfor 5-7 minutes on low heat.

Drop in the paneer cubes and add the cream.Cook for 2-3 minutes more

and take off from the heat. Serve hot withChapatis.

Serves

4-5