Ingredients:

• 1 bunch – Spinach
• 2 – large Tomatoes
• 2 tbsp – ginger-garlic paste
• 1 tsp – Dhania powder
• 1 tsp – Jeera powder
• 1 – Onions
• 3 – Green chillies
• 200g – Paneer
• Salt, to taste
• 2 tbsp – oil or Butter
• 1 tbsp – cream, for garnishing

Method:

1. Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or pressure cook it for 1 whistle without adding water to the palak.
2. When done, blend it with very little water along with green chillies.
3. Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it.
4. Heat 2 tbsp oil/butter in a vessel. Put the chopped onion in. When it turns brown, add ginger-garlic paste.
5. Add jeera powder, dhania powder, tomato pulp stir well.
6. Now add palak pulp, salt and cover and cook for 7-10 mins.
7. Turn off the flame and add paneer pieces and garnish with cream.
8. Serve hot with chapatti, naan or paratha.

Recipe courtesy of Sify Bawarchi