Palak Paneer

Here's something easy you could cook up on any occasion. You could go easy on the butter & cream or simply drop it to add this to your "South Beach" diet. ;o) Here's a secret to preserve the color of any vegetable while blanching. Bring water to full boil, add in spinach & cook for about a minute. Remove, run it through cold water & set aside. Allow the spinach to cool completely before blending to retain its gorgeous green color! Enjoy!

Ingredients
500gms Spinach (Palak) blanched & pureed
3 Tomatoes blanched & pureed
1 large Onion chopped
1 tsp ginger garlic paste
2 green chilies slit length wise
1 stick cinnamon
3 pod cardamom
1 tsp cumin seeds (Jeera)
3 tsp coriander powder (Dhaniya)
1/2 tsp chili powder
500gms Paneer cut into cubes (Cottage Cheese)
2 tbsp ghee or butter
3 tbsp whipped cream
3 tbsp grated paneer for garnishing
½ tsp sugar
Salt to taste

Method
Heat ghee in a pan add in cinnamon, cumin, cardamom & turmeric.
Add in chopped onions, ginger garlic paste & green chilies
When done add in coriander powder, turmeric, & chili powder & stir till done
Add in the pureed tomatoes, salt & sugar, cook till oil separates.
Now add in the pureed spinach & cook for about 5 mins
Gently add the panner cubes & simmer for a few more mins. (You could also fry the paneer in ghee till it turns golden brown and then add to the spinach however I like to add them straight on)
Remove from pan and garnish with fresh cream & grated paneer.

Serve: With Rotis or Naan
Cuisine: North Indian