PALAK PANEER / COTTAGE CHEESE IN SPINACH GRAVY

It is a highly nutritious and delicious dish, basically from North India. But now it is common to every Indians. Has a very good blend of flavour, taste and texture.

INGREDIENTS:
1 lb (454 gm) Spinach (Washed and cut into big pieces)
14 OZ (397 gm) Cottage Cheese (Paneer)
5-6 Green Chillies
15 flakes of Garlic (finely chopped)
2" Ginger (finely chopped)
1 large Onion (finely chopped)
1 tsp Cumin seeds
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric powder
1 tbsp coriander powder
1/2 tsp Red Chilli powder (or according to taste)
2 tbsps Cilantro paste
1 cup Yogurt (Sour Curd)
1 tsp Lemon juice
2 tbsps Sour Cream
2 tbsps Butter
2 tbsps Oil
1 tsp Shahi Garam Masala
Salt to taste


METHOD:
Heat water in a vessel. When it starts to boil, add spinach. Cook it for 2 minutes. Separate spinach from water. Blend spinach and green chillies together and make a smooth paste.

Cut cottage cheese into 1" cubes. Heat oil in a frying pan. Fry lightly the cottage cheese cubes till golden and keep aside.

Heat butter in the same frying pan. Add cumin seeds. When it starts to crackle, add asafoetida, chopped garlic and ginger in it. Fry for 20 seconds. Now add chopped onions and fry till it gets translucent.

After that add yogurt, followed by turmeric powder, coriander powder and red chilli powder in it. Fry for 2 minutes. Now add spinach-green chilli paste, salt and cilantro paste in it. Mix well. Cook for 2-3 minutes.

When spinach puree starts to boil, add Cottage cheese and shahi garam masala in it. Cook another 8-10 minutes. Stir occasionally. Lastly, add lemon juice and sour cream in it. Mix well. Remove from heat.

Serve hot with naan, roti or steamed basmati rice by garnishing cream on it.

TIPS: Firm tofu can be used instead of cottage cheese, as a non dairy substitute.