PAALAK PANERR

PALAK PANEER

INGREDIENTS
Spinach 2 large bunches (900 gms)
Cottage cheese (panccr) 200 gms
Garlic . .8-10 cloves
Green chillies 2-3
Oil . 3 tblspns
Cumin seeds . 1/2 tspn
Salt . per taste
Lemon juice .1 tblspn
Fresh cream .......4 tblspns




METHOD OF PREPARATION 

Remove stems and wash spinach thoroughly under running water Blanchi salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste along with green chillies.
2 Dice the paneer into I "x I "x h" 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 sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
4 When the gravy comes to a boil, add the paneer dices and mix well. Stir in lemon juice. Finally add fresh cream.
Serve hot.

Chef's Tip: Palak paneer tastes best without too many spices and herbs. To get best results, do not overcook spinøch, as overcooking would not only adversely affect the bright color of spinach but also the taste