Palak Paneer

Serves: 4 people

Ingredients:

Palak - 2 bunches
Paneer - one packet
Onions - 5/6 big ones
Tomato - 1 big one
Red Chilli - 4
Cloves - 2
Cardomom - 2
Pepper - 4/6
Pattai (in Tamil) - a small piece, roughly 0.5 cms long
Jeera - 1 tbl spoon
Dhaniya - 1 tbl spoon
Cashews - 6/8
Ginger Garlic paste - 1 tbl spoon
Chilli powder - 1/2 tbl spoon
Turmeric powder - 1/2 tbl spoon
Salt - to taste
Butter / Oil - to saute/ shallow fry

Method:

-Soak the cashews in water
-Saute the red chillies, cloves, cardomom, pepper, pattai, jeera, dhaniya over very little oil
-Cut 3 of the onions and add it to the fried masala items and fry till the onion turns brownish pink
-Add the cut tomato and fry till the tomato gets almost cooked
-Wash the palak, cut the leaves out, and add to the mixture, and fry till the palak gets cooked. Palak gets cooked very easily and hardly takes any time at all
-Allow the mixture to cool down to room temperature, and then grind it to a smooth paste along with the soaked cashews(chutney consistency)

-Cut the paneer as required, and on a fresh pan, shallow fry it in oil, till it loses the raw smell and turns slightly yellow. Keep it aside.
-Add little butter or oil to a fresh pan, when hot, add finely chopped onions(the remaining ones) and ginger garlic paste and fry till the onions turn brownish pink in colour
-Add the chilli powder, turmeric powder and salt required and cook till the raw smell vanishes
-Add the ground paste and little water to get the gravy consistency and cook till they mix well (just till a boil)
-Add the fried paneer and let it mix well with the gravy
-Serve it hot with rotis /rice

This might jus help:

http://en.wikipedia.org/wiki/Spinach
http://www.doctorndtv.com/FAQ/detailfaq.asp?id=8353