Palak paneer (cottage cheese cooked in spinach curry)

Ingredients

• 2 Spinach bunches- Stems separated and Washed thoroughly.
• 450 g Paneer/Cottage Cheese ( Cut into 1/2 inch thick cubes)
• 1 Large Onion
• 2 Medium Tomatoes
• 1 tablespoons Chopped Ginger
• 2 Green Chillies
• 1 teaspoon- Cumin Seeds
• 1 pinch Asfoetida
• 1 teaspoon Turmeric Powder
• 3/4th teaspoons Garam Masala
• 3 tablespoons Oil
• 2 tablespoons Fresh cream or Butter
• Salt and Red Chilli Powder to Taste

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Preparation

• Boil the washed Spinach in a Presurre Cooker with some water. Just boil it until it whistles twice and switch off the flame.
• Open the pressure cooker and strain the water. Let the spinach cool down for a while. Once the spinach cools down, put it in the mixer and grind it into fine paste along with the green chillies.
• Heat oil in a pan. Add Asfoetida and cumin seeds. When cumin seeds begin to change colour, add chopped ginger and sauté for 30 seconds.
• Add the chopped onions and saute until it changes color to golden brown. Add the chopped tomatoes and saute till the tomatoes becomes tender and soft.
• Add all the spices/masalas at this point and mix well. If the masala is too dry, add a tablespoon of water and stir it and let it cook for a 3-4 minutes.
• Add the Spinach puree now and stir. Check for seasoning and add water if required. Let it cook on medium low for 8-10 minutes.
• Add Paneer/Cottage Cheese at this point and stir well. Let it cook more for 8-10 more minutes on medium low flame. ( Stir in between). Add Cream/Butter and stir. Cook for 1 more minute.