Palak Paneer

Ingredients

1. 500 gms fresh palak (spinach)
2. 100 gms paneer
3. 2 onions, grated
4. Ginger–garlic paste (as required)
5. 5–6 tbsp oil
6. 1 tsp pure ghee
7. Garam masala to taste
8. Red chilli powder to taste
9. 1 tsp cumin powder
10. Salt to taste

Method

1. **Preparing the palak

   • Clean and wash the spinach thoroughly.
   • Boil palak in water, drain, cool, and grind into a smooth paste.

2. **Preparing the base

   • Heat oil in a kadai.
   • Add ginger–garlic paste and sauté for about a minute.
   • Add grated onions and fry until golden brown.

3. **Adding spices and palak

   • Add cumin powder, garam masala, and salt (reserve red chilli powder).
   • Mix well, then add the palak paste.
   • Add a little water if needed and cook for 4–5 minutes.

4. **Adding paneer

   • Cut paneer into cubes (paneer may be lightly fried separately or used as it is).
   • Add paneer pieces to the palak gravy.
   • Cook gently until paneer is well coated and cooked through.

5. **Finishing touch

   • Transfer the palak paneer to a serving bowl.
   • Heat pure ghee in a small pan.
   • Add red chilli powder to the hot ghee and immediately pour it over the dish.

6. **Serving

   • Serve hot with naan, roti, or steamed rice.