PALAK PANEER/ SPINACH WITH INDIAN COTTAGE CHEESE

Ingredients – Serves 4

2 bunches of fresh spinach (if bunches are small, you can take 3)

200gms paneer cubed (cottage cheese)

1 small sized onion (finely chopped)

1 medium sized tomato (finely chopped)

1 tsp ginger paste

1 tsp garlic paste

1 green chilli (optional)

½ tsp cumin

¼ tsp chilli powder

½ tsp garam masala

2 tbsp oil

Salt as per taste

Water as required

Wash the spinach. Boil water in pan with a tsp of salt. Remove from heat and add spinach leaves. Cover with lid and let the spinach leaves sit in the hot water for 2-3 minutes. Drain the water and immediately add the leaves in ice cold water. This process will help the spinach to retain its green color. After 5 minutes, drain the water and make a smooth puree in the blender(with green chilli).

In a pan, heat oil, add cumin seeds. Now add onion and saute till they are cooked to brown color. Add ginger- garlic paste, cook for a minute. Add tomato and saute till the tomato becomes soft. Add chilli powder and cook for a few seconds. Add spinach puree and some water if required. Simmer for 10 minutes till it is cooked.

Now add salt and garam masala. Stir in paneer and cook for 2 minutes till the paneer cubes become soft. You can top it up with some cream before serving.

Note: You can alternately use adygeyski cheese or tofu instead of paneer.