Palak Paneer

I googled for Palak Paneer. As I was searching for the recipe, I came across various versions. Got really confused which one to follow, I decided to bring up my own version. I got an idea of what the gravy consists of, so, grabbed the ingredients and started doing it in my own style. The Palak Paneer turned out really good and we all enjoyed it with the soft Chapathis. The recipe for Palak Paneer ( My version ) is very very simple. Here's it is.

Ingredients:

Spinach - Chopped - 2 to 3 cups ( I used one full packet of Fresh Spinach Leaves available in the Indian Store)

Onions - 2 ( Preferably Red Onions)

Garlic Cloves - 3 to 4 ( Optional )

Juicy Tomatoes - 3

Masoor Dal - 2 tablespoons

Cumin Seeds - 2 teaspoons

Dhania Powder - 2 tablespoons

Garam Masala Powder - 1 teaspoon

Red Chilli Powder - 1 teapspoon

Oil for Seasoning

Ghee for enhancing the flavor ( Optional )

Salt as required

Sugar - 1 teaspoon

Deep Fried Paneer Cubes - handful - ( I used the readymade Fried Paneer Cubes available in the frozen Section in the Indian Grocery Store )

Method:

Pressure Cook Masoor Dal and Spinach together (adding little water) for 2 whistles and Cool.

Chop Garlic, Onions and Tomatoes. Save a tablespoon of onions. Heat Oil in a kadai and season with Cumin Seeds. Then add Onion. Then, Garlic. Fry for a couple of minutes and then add the Tomatoes. Fry until all the liquid is absorbed. Cool the Content.

Drain water from the Spinach Masoor Dal and Save the Water.

Grind the fried Tomato Onion with Cooked Spinach Masoor.

Heat Oil on a Kadai and fry a tablespoon of chopped onions. Add the Dhania Powder and fry for a second. Add the ground mixture. Boil in medium heat. Use the saved water to loosen the gravy. Stir in the Salt and Sugar. Add Garam Masala Powder and Red Chilli Powder. Boil the content for a couple of minutes.

Add the Paneer Cubes. Turn down the heat. Allow some time for the Paneer to absorb the gravy. Delicious Palak Paneer is ready. Stir in the Ghee and serve with Soft Chapathis.