PALAK PANEER/ SPINACH WITH INDIAN COTTAGE CHEESE





































Ingredients – Serves 4
2 bunches of fresh spinach (if bunches are small, you can take 3)
200gms paneer cubed (cottage cheese)
1 small sized onion (finely chopped)
1 medium sized tomato (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
1 green chilli (optional)
½ tsp cumin
¼ tsp chilli powder
½ tsp garam masala
2 tbsp oil
Salt as per taste
Water as required
Wash the spinach. Boil water in pan with a tsp of salt. Remove from heat and add spinach leaves. Cover with lid and let the spinach leaves sit in the hot water for 2-3 minutes. Drain the water and immediately add the leaves in ice cold water. This process will help the spinach to retain its green color. After 5 minutes, drain the water and make a smooth puree in the blender(with green chilli).

In a pan, heat oil, add cumin seeds. Now add onion and saute till they are cooked to brown color. Add ginger- garlic paste, cook for a minute. Add tomato and saute till the tomato becomes soft. Add chilli powder and cook for a few seconds. Add spinach puree and some water if required. Simmer for 10 minutes till it is cooked.

Now add salt and garam masala. Stir in paneer and cook for 2 minutes till the paneer cubes become soft. You can top it up with some cream before serving.

Note: You can alternately use adygeyski cheese or tofu instead of paneer.