Palak Paneer

Makes about 3 servings

• Blanch 1 cup Spinach for couple of minutes. This process of putting spinach in boiling water preserves the color.
• Use less water so you can use the same water for cooking and you wont miss out on the nutrients lost during the blanching process
• Drain the spinach and allow sometime to cool. Then blend to a smooth paste
• In a hot pan, add 1 tbsp of oil and temper with 0.5tsp of cumin seeds
• When the seeds crackle, saute 3 garlic pods nicely minced
• Saute finely chopped onions until they turn light brown
• Add salt to speed up the onion cooking
• Saute ginger-garlic paste and add chopped green chillies (1)
• Add a little turmeric powder
• Add 1 large tomato - very nicely minced
• Saute until tomato literally disappears and leaves out oil on the sides
• Add 0.5tsp of red chilly powder
• Add 1tsp of coriander powder
• Optional: add 0.5tsp of cumin powder
• Rub between your hands 0.5tsp of dry fenugreek leaves and make it a semi powder
• Add it to the pan and fry until the spices are cooked and oil oozes out
• Now add the blended spinach to the mix
• You can add the water from blanching to adjust the consistency
• Let it cook on medium flame until again the oil separates
• Reduce the flame and add 1 tbsp of cream
• Alternatively you can add 1 tbsp of plain yogurt
• Mix well and leave uncovered on low flame for 2 mins
• Add diced and fried paneer
• You can substitute paneer with raw Tofu (buy extra firm)
• Simmer for another 2 mins
• Serve hot with Chapathi or any Indian bread
• NOTE: Keep the lid open at all times to preserve the green color

Paneer and Cream are a no-no to my kitchen..So I invited my good friends non-fat yogurt and Tofu. :-) A little compromise on the taste ..Hey but it will pay off when you stare at your notorious physical exam report the next time. ;-)