Ingredients:
2
bunches- Spinach leaves
1-
Onion, chopped
1
cup- Paneer cubes
2-
Tomato, chopped
4-
Green chilies
½
tsp. Turmeric powder
1
tsp. Coriander powder
1
pinch- Kasuri methi
¼
cup- Milk
3
tbsp. Butter
Salt
to taste
1
tsp. Garam masala powder
1
tsp. Butter
½
inch piece- Cinnamon
1-
Cardamom
1-
Cloves
1
tsp. Black pepper
1
tsp. Cumin seeds
Method:
1.
Clean the spinach and remove the stem part from the leaf.
2.
In a pan, heat 1/2 tsp. of butter and add cinnamon, cardamom, cloves and black
pepper and roast. Add cumin seeds lastly as it gets fried in no time. Grind
them in blender.
3.
In the same pan, add the
washed spinach leaves and fry till it reduces in volume. The water in the
leaves is enough to make it shrink.
4. Grind it with the green chilies.
5. Heat the pan and add the remaining
butter fry onions thoroughly till it turns golden brown. Add the turmeric powder
and coriander powder and give it a quick stir in low flame.
6. Add the tomatoes and little
salt to make the tomatoes cook fast.
7. Add the kasuri methi now,
while you crush them in between your palms.
8. When the tomatoes turn mushy,
add the ground spinach paste. Fry in low flame for 4-5 minutes till oil
separates or till the raw smell disappears and the palak gets cooked well.
9.
Meanwhile heat 1 tsp. butter in a pan and fry paneer until light brown in
color.
10.
Add paneer to the palak gravy. Add milk and mix carefully and bring to
boil.
11.
Add the garam masala powder. Mix well. Serve with naan.