PALAK PANEER

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INGREDIENTS
500 gms Paneer
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish


METHOD
Cut the paneer
into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden.
Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala
powders and mix well.
Add salt to taste and mix well.(add little,spinach is salty in taste)
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste.
If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter.
Serve hot with Chapatis

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