|Ginger Garlic Paste||1 Tbsp.|
|Turmeric (optional)||1//4th Tsp.|
|Garam Masala||1 Tsp.|
|Cumin seeds||1 Tsp.|
|Red Chili powder||1 Tsp (To taste)|
|Fresh/Heavy cream (Optional)||1 Tbsp.|
- Wash and remove stem from palak leaves.
- Sauté the palak in a pan with few drops of oil till it wilts down.
- Allow it to cool and grind to smooth paste.
- In a pan add oil, cumin and finely chopped onion, ginger garlic paste and sauté till it turns soft.
- Add finely chopped tomato and cook for 3-4 minutes till everything becomes mushy.
- Add turmeric, Red chilli powder, garam masala & Salt to taste.
- Add palak paste, and water to adjust consistency. Cook for few minutes in medium flame.
- Add cubed paneer simmer for a minute and its done.
- Add cream to enhance flavour and color.
Tips & Variation:
- Skip ginger garlic paste and add minced ginger to avoid garlic flavor.
- Replace paneer with cubed and boiled potatoes for Aloo Palak.
- Paneer can also be replaced with Tofu or sweet corn.
- If the Paneer is too firm soak it in Warm-Hot water for about 10 to 15 minutes to soften it.
- Tastes great when served hot with any Indian Bread or Rice.