Palak Paneer

The Paneer butter masala is always the winner, whereas the Palak Paneer is also an interesting version starting right from its radiant Greeeeeennnnnssssss :-)

Ingredients :
A bunch of Palak
1 medium size Onion
Red Chilli Powder - 2 tbsp
Ginger Garlic Paste - 2 tbsp
Cumin Powder - 1/2 tsp
Coreander Powder - 1/4 tsp
Salt as per taste
Garam Masala Powder 1/2 tbsp
Cream - 2 tbsp
Kasthuri Methi - 1/4 tsp

Method:

• Start with blanching the Palak. Pluck the leaves sans their stem and wash them thoroughly. Allow a bowl of water to get hot, then drop in the Palak leaves and leave them closed for excatly 3 mins. Immediately, drain the hot water and add in enough ice cubes or cold water to cover the leaves. This is called blanching, wherein you retain the green color.

• Take a wide pan, add 2 bsp Oil, splutter Cumin Seeds, a Bay Leaf,
• Season the onions with salt as per taste. Add the ginger garlic paste.
• Add the red chilli powder, coreander powder, cumin powder, garam masala powder.
• Add in the finely grinded paste of the Palak.

• When the gravy thickens and the raw smell evades off, add in the cream.
• Stir well.
• Add in the crushed Kasthuri Methi.
• Done :-)