Palak Paneer (Spinach & Cottage Cheese)

Instructions

1. Wash the Palak (spinach) nicely & then blanch in boiling water
2. To blanch: boil 5-6 cups water in a pot. After it boils switch off the flame & put Palak in the water. Leave for 1-2 mins then remove palak & put in ice cold water for 1-2 mins. Then squeeze the water & keep palak aside.
3.  In a pan, heat 1 tbsp butter & 1 tbsp oil then add ginger, garlic, green chillies, cashews & sauté for 30 secs on low flame. Add onion & sauté for 1-2 mins on low flame.
4. Remove from flame, cool & grind to fine thick paste adding 1-2 tbsp of whey (add more if required)
5. Remove the paste into a bowl & keep aside. In the same mixer container, purée the blanched Palak.
6. Reheat the pan & add 2 tbsp ghee. When ghee melts, add cumin. When it splutters, add the onion-ginger-garlic-green chillies-cashews paste & mix. Then add puréed Palak & mix.
7. Add 1/2 cup whey to the mixer to get any leftover palak purée from the mixer & add to the gravy. Gravy should be thick so don’t add too much water. Adjust water as required.
8. Add cumin powder, garam masala salt, lemon juice & stirring cook for a minute (do not cover). Check the salt & spice.
9. Add paneer & mix gently otherwise paneer will break. Cook for 1 min without covering on medium flame then add cream. After 1 boil remove & serve with chapatis, parathas, naans