Palak Paneer / Spinach n Cheese

Rich Creamy Deliciousness. Palak Paneer is one of the Indian recipes you can't get enough of it. Try this recipe and you won't be disappointed.The following recipe serves 6 people.

Ingredients:
1 teaspoon cumin seeds
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 teaspoon coriander powder
1/4 teaspoon turmeric
4-5 curry leaves (optional)
1 teaspoon chili powder (adjust to your spice level)
1/2 teaspoon salt
1/2 teaspoon kasoori methi (dried fenugreek leaves)
2 tablespoons + 1 teaspoon ghee (clarified butter)
1 tablespoon olive oil
2 small onion finely chopped (around 2 cups finely chopped onion)
1 large tomato pureed (around 1 1/2 cups tomato puree)
1 pound spinach (I used baby spinach), rinsed
1 pound paneer, cubed, 1/2 inch pieces
1/4 - 1/2 teapoon garam masala (make a poeder of 2 cloves, 1 cardamom, 1 inch cinnamon stick, 1/2 star anise)
1/2 cup water
2 tablespoons heavy cream or half and half
1 tablespoon fresh cilantro leaves chopped finely

Method:
Put the spinach in a microwave safe container and pop in the microwave on high for 2-3 minutes, or just until spinach is wilted. Puree the spinach and keep it aside.

Add 2 tablespoons ghee, olive oil in a heavy bottomed vessel on medium high, and add cumin seeds and let them splutter. Add the curry leaves, onions, salt and saute them till translucent, it will take around 5 minutes. Add ginger garlic paste and saute for another minute or until fragrant. Add chili powder, coriander powder, turmeric and saute for another minute. Add tomato puree and cook for about 6 to 7 minutes. Add the spinach puree, water and let the gravy cook for 3 minutes. Meanwhile, heat another pan on medium high and add 1 teaspoon ghee (just to coat the bottom of the pan) and brown the paneer pieces. Add paneer, heavy cream, garam masala to spinach mixture and let it cook for another 5 minutes. Finally add kasoori methi and cilatro and let it cook for another couple of minutes. Check the consistency, it shouldn't be too thick or too thin. Serve hot with roti, naan or rice.

Tips and More:

• You could blanch spinach in hot water for couple of minutes instead of using a microwave. 
• Browning the paneer pieces is optional. It is to your preference.
• Other variations would be to use fresh mustard leaves or fresh fenugreek leaves instead of spinach.
• For Spinach Paneer Pastry - finely chop paneer (instead of cubes) and do not brown paneer (use the way it is). Do not add water to the recipe. The rest is the same. Bring the curry to a very thick consistency and let it cool. Make a puff with a store bought puff pastry and with spinach paneer stuffing. It would be great as an appetizer.
• Don't be intimidated with the list of ingredients. Once you have all of them, cooking procedure is very simple.