For Making Palak Paste
Paneer / cottage cheese-15 cube
Cumin / jeera-1 tsp
Red chili powder- ½ tsp
Turmeric powder- ¼ tsp
Finely chopped tomato- ½ cup
Bay leaf- 1 medium-sized
Asafoetida(Hing)- A pinch
kasuri methi/ dry fenugreek leaves-2 tsp
Finely chopped onion- ½ cup
Water- ½ cup
salt to taste
Cream- 2 tbsp
Wash the palak or spinach leaves very well in running water.
Boil 3 cups water in a pan. Add ¼ tsp salt to the hot water and switch off the oven. Add the spinach leaves in the hot water and after 1 minute drain the hot water and add ice cold water.This cold water helps in preserving the green color of the spinach. After 2 minute drain the ice cold water.
Add the spinach in a blender jar with ½ inch chopped ginger, 1 or 2 medium garlic cloves and 1 or 2 green chillies and Make a smooth spinach puree. Set the spinach puree aside for future use.
Heat 3 tsp oil in a pan or kadai and fry or saute the paneer cubes.When paneer become lightly brown, remove them to another pan.
Now heat oil again and Add ½ tsp cumin.
When cumin begins to splutter add bay leaf, chopped onions and saute till the onions become golden.
Then add 4 to 5 finely chopped garlic and saute till the raw flavor of garlic goes away.
Add ⅓ cup chopped tomatoes and saute
When the tomatoes becomes soft add ¼ tsp turmeric powder, ½ tsp red chili powder and a pinch of asafoetida (hing), stir very well and add the palak puree that you made earlier and again Stir well
Now add about to ½ cup of water or as required and stir again.
Let the gravy cook on low flame till the palak or spinach is cooked. Add salt according to your taste. When the gravy become thick add ½ tsp garam masala powder and stir.
Now add the fried paneer cubes to the gravy stir gently and cook on a low flame till the paneer cubes become soft.
Now add cream and kasuri methi (dry fenugreek leaves), stir gently. Switch off the flame when the cream has got incorporated in the gravy uniformly.