Khazana of Indian Recipes

INGREDIENTS
Spinach 2 large bunches (900 gms) Cumin seeds V2 tspn
Cottage cheese (paneer) .... 200 gms Salt as per taste
Garlic 8-10 cloves Lemon juice 1 tblspn
Green chillies 2-3 Fresh cream 4 tblspns
Oil 3 tblspns
METHOD OF PREPARATION
3L Remove stems and wash spinach thoroughly under running water. Blanch
in salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste along with green chillies.
C2, Dice the paneer into 1 "x l"x Vz" pieces. Chop garlic and keep aside.
3 Heat oil in a pan. Add cumin seeds. When they begin to change colour,
add chopped garlic and saute for half a minute. Add the spinach puree
and stir. Check seasoning. Add water if required,
^t When the gravy comes to a boil, add the paneer dices and mix well. Stain
lemon juice. Finally add fresh cream.
EZ Serve hot.
Cheffs Tip: Palak paneer tastes best without too many spices and herbs. To get best
results, do not overcook spinach, as overcooking would not only adversely affect the
bright green colour of spinach but also the taste.