Palak Paneer

Spinach - 1, 16 oz. pack, chopped, frozen or fresh

Paneer- 1 cup, cubed Oil – 3 tbsp.

Cumin seeds - 1 tsp Onions – 2, minced Ginger Garlic paste - 2 tsp Tomato – 2, diced Turmeric – 1/4 tsp Chili Powder – 1 tsp Garam Masala - 2 tsp Cumin Powder – 1 tsp Coriander Powder – 2 tsp Salt Heavy Whipping Cream – 8 tbsp. Milk – to taste

Cook frozen Spinach according to package directions. Allow to cool down and blend to a coarse puree. Keep aside.

Shallow fry the Paneer in 1 tbsp. Oil and soak in cold Water for 5 mins and keep aside.

Heat Oil in a medium pan. Temper Cumin seeds.

Sauté Onion until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes, and cook closed until Oil oozes out from the mixture.

Stir in pureed Spinach and mix well.

Season the Mixture with Turmeric, Chilli, Coriander, Cumin, Garam Masala Powders and required Salt. Once the raw smell goes away add 1/2 cup Water and cook closed for 5 min.

Add in Cream and Milk. Cook closed for another 5 min.

Gently squeeze the Water out of Paneer and add to the gravy.

Mix well and serve hot.

Enjoy with Naan, Chapati, Paratha or Rice.