Palak Paneer

                                                           Palak Paneer

            Palak Paneer one of the common dish of Punjabi Cuisine, retaining the green colour of the palak is a tough, if you do so, it is half - way through.
            My Son is a big fan of paneer, he likes it in any dish, say it is masala or tikka or fry. But not very fond of palak paneer, so occasionally I make palak paneer.

Cuisine: Punjabi
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Yields: Serves 4 persons 

Ingredients:
Palak: 1 cup tightly packed
Onion: 1 no
Green Chilli: 3 nos
Ginger: 1 1/2 inch piece
Garlic: 6 to 7 pods
Tomato: 1 no
Cashew: 7 to 8 nos
Shahi jeera: 1/2 teaspoon
Paneer: 150 gms (Cubed)
Fresh Cream: 1 table spoon (Optional)
Oil as needed

Method:
1. Boil water in wide vessel, add the palak into it and leave it for 2 to 3 minutes.
2. Take it out and wash it in the ice cold water. Keep it aside.
3. In the same water which is boiling, add onion, tomato, ginger, garlic, green chilli and cashews and leave it for 5 to 7 minutes.
4. Take it out and cool it down completely. Then grind it in a mixie jar to a fine smooth paste.
5. In the same mixie jar grind the palak to a fine smooth paste.
6. Place a pan on the stove, add 3 tea spoons of oil, when the oil is hot, add shahi jeera and wait till it splutters.
7. Then add the onion tomato paste and cook well till the raw smell of ginger and garlic goes off.
8. Add the palak puree and cook well till oil float on the top.
9. Cut paneer into cubes and add it to palak gravy and cook for few more minutes, till the gravy thickens. Switch off the stove and transfer it serving bowl.
10. Serve it with chapathi or naan.

Note:
1. Choose greens with thick leaves, in Tamil they call it "Pasala Keerai or Paruppu Keerai".
2. Do not forget to wash it immediately with ice cold water after blanching. This is done to reduce the temperature of palak, so that it may not cook further and change colour.