PALAK PANEER

INGREDIENTS:

Spinach	1 bunch – 16 oz
Tomato	1 small cut into chunks
Onion	1 small finely chopped
Paneer	150 gm cubed
Cumin seeds	1 tsp
Asafetida	A pinch
Salt	To taste
Garam masala	1 tsp
Heavy cream	To garnish
Butter	1 tbsp

METHOD:

• Wash the spinach thoroughly. Blanch the spinach along with tomato pieces for 2-3 mins.
• Puree the spinach and tomato once it cools down.
• In a pan, add butter. As butter melts, add cumin seeds and asafetida. Once the cumin seed splutters, add chopped onions.
• Saute until onions are golden brown. Add the pureed spinach and tomato mixture.
• Add salt and garam masala. Boil for 3-4 mins and then add cubed paneer cubes.
• Mix well and cook for another 1-2 mins. Finally garnish with heavy cream. Serve warm with rotis.