Palak Paneer Recipe (Creamy Spinach with Cottage Cheese Recipe)

Palak paneer is an awesome dish to serve at a dinner party, pairs well with butter naans or cheese stuffed paratha.

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Ingredients:
2 kg Palak (Spinach)
500 Grams Paneer
1/2 Cup Fresh Cream
2 Large Onions
2 Large Tomatoes
5 Sprigs Coriander
15 Cloves Garlic
1 Inch Ginger
10 Green Chilies
1/2 Tsp Chilly Powder
1/2 Tsp Turmeric
1/2 Tbsp Garam Masala
1 Tbsp Coriander Powder
1 Tbsp Peppercorns
1 Inch Stick Cinnamon
1 Tbsp Cumin Seeds
5 Cloves
3 Cardamom Pods
5 Tbsp Ghee
4 Tbsp Oil
Salt as per taste...

Method:
Separate the spinach leaves and stems, if the stems are tender we can cook it and mash it...if it's too fibrous better to discard the stems.

Wash the spinach leaves twice or thrice in cold water, drain excess moisture using a colander, roughly chop and reserve.

Peel and wash thoroughly the onions, ginger and garlic, finely chop and reserve.

Wash and roughly chop tomatoes and coriander leaves.

Chop the paneer into bite size cubes and reserve...

Heat a pan on medium flame with 4 tbsp oil and ghee combined. Gently fry the paneer on low flame till the edges turn light pink in color. Drain the paneer using a slotted spoon and reserve on a plate.

Using the same oil, add 1 tbsp cumin, ginger, garlic, chillies, peppercorns, cinnamon, cloves, cardamom, half the amount of chopped onions and tomato, coriander and spinach.

Fry all the ingredients on medium flame. Add 1/2 cup water, cover and cook until the spinach and all the ingredients wilt.

All excess moisture to evaporate and reduce in the spinach at the same time all the ingredients should get cooked well till mushy consistency.

Remove the cooked spinach from flame all to reach room temperature and add to a mixer jar. Grind all the ingredients and prepare a smooth puree.

Heat a pan on medium flame with 3 tbsp of oil and ghee combined. Add the remaining chopped onions, tomatoes and powdered spices (chilly powder, turmeric powder, coriander powder and kitchen king masala or garam masala) fry all ingredients until onion and tomatoes have softened.

Add the spinach puree to the onion masala and mix till well combined. Add the fried paneer, stir and mix till well combined. Add salt as per taste and bring to rapid boil.

Cook the spinach and paneer for 5 minutes covered on low flame, occasionally stir well. Once the oil surfaces on the sides palak paneer is ready to serve...Enjoy with hot phulkas or butter naan and cheese stuffed parathas.