Palak Paneer

Palak Paneer, Paneer in a thick gravy of Pureed Spinach is a very popular dish in North India and Pakistan.

Palak Paneer is a very good vegeterian side dish for Naan, Roti, Paratha & Chappathi.

A few months ago, I had a good lunch in one of the famous resorts (for tourists) in Maharashtra. They served us Palak Paneer as side dish for Naans. Oh Man! what a taste it was..I just had Palak Paneer as main dish. I even wanted to ask what was the special secret behind that yummy green sauce..

Ingredients
Palak or Spinach - 2 bunches
Paneer - 200 gms (fried in ghee)
Onions - 1
Tomatoes - 1
Cumin Seeds - 1/2 tsp
Green Chilli - 1 (big)
Crushed Dry Fenugreek Leaves - 1/2 tsp
Ginger Garlic Paste - 1 1/4 tsp
Turmeric Powder - a pinch
Chilli Powder - less than 1/4 tsp
Cumin Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - as required
Butter - 1 tbsp
Ghee - 1 tbsp
Oil - 2 tsp
Sugar - 1/2 tsp

Procedure
(1) Heat Water with half salt and sugar in a wide bottom sauce-pan
(2) Add the washed Spinach leaves and cook for 3 min
(3) Allow it to cool and grind it along with Green Chilli
(4) Heat Oil and half of the butter in a pan
(5) Add Cumin seeds and let it splutter
(6) Add the very finely chopped onions, little salt
(7) Saute till light brown & then add Ginger Garlic paste
(8) Saute till the raw smell is off
(9) Add the crushed dry fenugreek leaves & tomatoes
(10) Cook till tomato gets smashed & then add all dry powders except garam masala
(11) Saute it till the raw smell is off
(12) Add the Spinach, Green Chilli puree
(13) Cook the green sauce for 5 min in high flame
(14) Add the remaining salt, sugar and garam masala & cook for another 5 min in medium flame
(15) When you find the bubbles in the sauce, add the fried Paneer cubes
(16) Allow it cook for another 2 minutes

(17) Transfer the Palak Paneer to a serving dish and add butter