One of the most popular north indian dishes, soft paneer cubes cooked in a smooth spinach curry. Palak paneer goes well with rotis, naan, parathas and jeera or biryani rice.
1 hour before cooking take the spinach from the freezer and keep aside.
Heat oil in a pan. Add the cumin and let them splutter. Then add the bay leaves.
Add the finely chopped onions. Saute till the onions become golden.
Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away.
Add the chopped tomatoes, stir and saute the tomatoes till they soften.
Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder and red chili powder. Stir very well.
Then add the spinach cubes and stir for 2-3 minutes.
Add about ½ cup water or as required. Keep stirring until spinach mixes.
Turn down the heat and simmer for 6-7 minutes or more till the palak or spinach is cooked and changes in color. The gravy or sauce will also thicken by now. Season with salt.
Stir and add garam masala powder. Stir again and then add the paneer/cottage cheese cubes.
Stir gently and simmer on a low flame till the paneer cubes become soft and succulent about 1 to 2 minutes.
Lastly add cream and stir gently again so that the cream mixes well in the palak paneer gravy. switch off the flame.
Stir and serve the palak paneer hot with some rotis, naan or jeera rice. Sprincle a few drops of lime or lemon juice on top.
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