INGREDIENTS:

Palak – 1 bunch (judi)
Tomatoes large – 2 Nos.
Ginger-garlic paste – 2 tbsp
dhania powder – 1 tsp
jeera powder – 1 tsp
onions 1 no.
green chillies (hot) 3 nos
Paneer 200 gms
salt
oil or butter – 2 tbsp
cream – 1 tbsp for garnishing

DIRECTIONS:

Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. This is your palak pulp.
Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. This is your tomato pulp.
heat 2 tbsp oil/butter in a vessel. Put onion chopped when it turns brown add ginger-garlic paste.
Add jeera powder, dhania powder, tomato pulp stir well. Now add palak pulp, salt and cover and cook for 7-10 mins. Put off the flame and add paneer pieces and garnish with cream.
Serve hot with chapati, naan or paratha.
Note – Tomato pulp should be half of palak pulp i.e. in the ratio 1:2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do). If you think the gravy is too thick then add little warm water to it. Don’t make it thin or else u loose the taste and charm of it

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