Ingredients:

• 2 – fresh Palak bunches
• 5 – Garlic flakes
• 1 inch – Ginger piece
• 1 cup – boiled Milk
• 250 gms – Paneer
• 2 to 3 – medium sized Onions
• 2 – Green chillies
• 2 tbsp – Olive oil
• Salt to taste

Method:

1. Cut paneer into cubes.
2. Heat oil at medium temperature and then fry the paneer pieces.
3. Once fried, add them to milk, which helps to keep them soft.
4. Chop the cleanly washed palak, along with leaves.
5. Stems can be added only if they are tender.
6. Add the chopped palak and a small piece of ginger into boiling milk (1 cup).
7. Boil till the palak becomes very soft.
8. Remove milk and keep palak aside to cool.
9. Milk is used to remove the typical raw smell of palak that usually exists even after cooking. Ginger adds extra flavour.
10. Cut 2 medium sized onions and green chillies into thin long pieces.
11. Fry onions and chillies in a little oil till onions turn golden brown in colour.
12. It is important to add onions proportionately as excess of onions may result in loss of palak colour, making it black instead of green.
13. Add fried onions and chillies, palak, garlic and ginger into the blender.
14. Blend well till you get a fine soft paste.
15. Fry the finely chopped onion in remaining oil till its colour changes to golden brown.
16. Add the palak paste to this and add salt for taste.
17. Addition of salt while cooking results in the oil floating to the top at a faster rate.
18. Floating of oil indicates that the palak is sufficiently cooked.
19. Add the paneer pieces to the palak.
20. Let it cook for another 5 mins.

Recipe courtesy of Surekha Mahajan