250 grams fresh, chopped palak
1 or 2 green chilies, chopped
2 garlic cloves, roughly chopped (optional)
1/2 cup water
For curry:
1 tbsp oil
1 onion, finely chopped
4 garlic cloves, crushed
1 small to medium tez path
½ tsp cumin seeds
¼ tsp haldi
½ tsp red chili powder
a pinch of hing
1 tsp salt, or as required
1/4 cup water
200 gm paneer, cut into cubes
1 or 2 tbsp fresh cream
1/4 tsp kasuri methi
¼ tsp garam masala powder, or to taste
2 tbsp Cornmeal (makke ka aata), optional
On low heat, add 1/4 cup water and the cubed Paneer, cover and cook till paneer gravy is prepared.
Pressure cook the palak, green chillies, along with 1/2 cup water on high heat for 3 whistles, turn the stove off, open the lid and leave the palak to cool a little. Grind it to a fine paste in a blended.
In a saucepan, heat the oil, roast the cumin seeds, tezpath, garlic and chopped onion for a few minutes. Add the haldi, chilli powder, hing and salt. On low heat add the pureed palak. Check the consistency, if it too liquid, add the cornmeal.
Add the paneer. Sprinkle garam masala, kasuri methi and add the cream. Stir. Serve with roti or rice.
