Ingredients

For palak paste:

• 15 cups water
• 3 bunch palak / spinach
• 3 inch ginger
• 3 clove garlic
• 9 green chilli

Other ingredients:

• 9 tsp oil
• 3 tsp butter
• 33 cube paneer / cottage cheese
• 3 tsp cumin / jeera
• 3 inch cinnamon
• 12 cloves
• 6 pod Handi cardamom / elachi
• 3 bay leaf / tej patta
• 6 tsp kasuri methi / dry fenugreek leaves
• 1.5 onion (finely chopped)
• 1.5 tomato (finely chopped)
• 0.75 cup water
• 0.25 tsp Handi salt
• 0.75 tsp Handi garam masala
• 6 tbsp cream / malai

Method:

• Take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
• Blend to smooth paste without adding any water and keep it aside.
• Next, in a large karahi, heat 3 tsp oil, 1 tsp butter and roast the spices till they turn aromatic.
• Further, add ½ onion and saute till it turns golden brown
• Next, add ½ tomato and saute till the tomatoes turn soft and mushy.
• Add the prepared palak paste, ¼ cup water and ¾ tsp salt.
• Mix well while adjusting consistency as required.
• Further, add roasted paneer and mix well.
• Simmer for 5 minutes or till paneer absorbs the flavour.
• Turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. Mix it well.
• Serve the restaurant-style palak paneer with roti or naan.