Cottage cheese cooked in spinach based gravy and fresh indian spices.
This recipe is from the book khazana of indian recipe.
Preparation Time : 16-20 minutes
Cooking time : 16-20 minutes
Servings : 4
Paneer (cottage cheese)
Remove the stems and wash spinach thoroughly in 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.
Cut the paneer into one inch by one inch by half inch pieces.Heat oil in a pan.
Add cumin seeds.When they begin to change colour, add garlic and sauté for half a minute.
Add the spinach puree and stir.Check seasoning.
Add water if required. When the gravy comes to a boil, add the paneer and mix well.Stir in lemon juice.
Finally add fresh cream.Serve hot.
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 the spinach but also the taste. - See more at: http://www.sanjeevkapoor.com/PALAK-PANEER---Khazana-of-Indian-Recipes.aspx#sthash.VYi4AQu7.dpuf