A spinach and cottage cheese curry which pairs well with naan, parathas, chappatis or rice. You can also substitute paneer with tofu, if one is allergic to diary products.
Ingredients:
Spinach/Palak chopped- 2 bunches
Onion – 2 finely chopped
Ginger – 1 inch piece
Garlic -3 cloves
Tomato – 2 big
Green chillies chopped- 2
Jeera – 1 tsp
Coriander powder – 1/2 tsp
Red chillie power – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – less than 1/4 tsp
Cottage cheese or paneer (cubed) – 250 gms
Cream – 2 tbsp (optional)
Oil – 1 tbsp
Butter – 1 tsp
Preparation:
Clean the palak, drain it in a colander and chop it. In a big vessel, add the chopped palak with tender stems and green chillies, just about 2 tbsp of water and close the lid and cook it. Take it off the fire when it is almost 3/4 cooked. Do not let the greens change its bright green colour. Cool it and grind it in a blender coarsely. Make sure it is not a very fine paste.
In another pan, melt the butter and saute the paneer until it starts to turn golden brown. Keep it aside.
In the same pan, add little oil. When hot, add jeera, finely chopped ginger and the finely chopped garlic, finely chopped onions and saute well. In goes the tomatoes next, followed by the red chillie powder, coriander powder, garam masala powder and the turmeric powder.
Saute well for 2 minutes and then add the paneer to it, followed by the ground palak mixture. Add salt and let it boil for 10 minutes. You may add cream and mix it or skip it, if you do not want it.
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