Palak Paneer (Paneer in a spinach curry)

 This recipe is sourced from the following website:
http://www.indiansimmer.com/2010/07/palak-paneer-for-my-birthday.html

Ingredients:

450g fresh green spinach
225g packet of paneer cut into cubes
1 cup red chopped onion
1 cup tomato pureed
3-4 cloves garlic
1 1/2 inch ginger
2-3 thai green chili
1 tsp fennel seeds
3-4 cloves
1/4 cup cream or 2 tbsp sour cream
1 tbsp coriander powder
1 1/2 tsp curry powder
3 tbsp olive oil/cooking oil


Method:

Boil spinach in a big pot adding fennel seeds and cloves to it. Save the water in which you boiled your spinach. Let the spinach cool and then blend in a blender. Remove from blender and put in a bowl.

Using blender, blend onion, ginger, garlic and thai chilli.

Heat oil in a medium sized pot and add the paste of onion, garlic and the other ingredients. Cook until the paste starts changing color from light pink to darker pink and then slowly towards golden. Then add coriander powder & curry powder. Mix it all together and add pureed tomato.

Cook everything until the paste is thicker and all the liquid from the tomato is cooked. Then add the pureed mixture of spinach, fennel seeds and cloves.

Stir on a low heat for a minute or two and then cover it with a lid to let it cook. If you think the gravy is too thick for you add a ladle or two of the saved boiled water from the spinach.

In a separate sauce pan boil salted water, turn off the heat and then add the paneer cubes. Leave for 2-3 minutes while the curry is being cooked. This helps drain all the excess fat from the cheese making it softer.

Then add cream or sour cream whatever you are using to the spinach curry. Mix well.

Drain paneer cubes from the salt water and add to the gravy. Voila.