1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice
Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain the green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.
Tip – While blanching add a pinch of sugar to boiling water to retain green colour.