- Ghee/Oil - 2 tablespoon
- Palak - 5 medium bunches
- Onion - 1 medium size
- Green chillies - 2
- Tomato - 1 medium size
- Cloves - 2
- Cinnamon - one inch stick
- ginger-garlic paste - 1 teaspoon
- salt to taste
- Dhania powder - 1 teaspoon
- jeera - 1 teaspoon
- turmeric powder - a pinch
- Pepper corns - 3
- Cashew - 5
- kasakasa - 1/2 teaspoon
- garam masala - 1 teaspoon
- lemon juice - 2 tablespoon
- sugar - 1 teaspoon
- curd - 1 tablespoon
- kasuri methi - 1 tablespoon
- Paneer - 200 grams,cut into cubes
- Wash the palak in running water 2 to 3 times and cook for 3 min in little hot water.The palak will shrink.
- Drain the excess water and set aside to cool.
- Puree the palak using a blender.
- Soak kasakasa and cashew in hot water for 10 min.
- Heat a kadai,add 1 tablespoon of ghee,whole spices,chopped onion,ginger-garlic paste,green chillies,pepper corns and saute well till onions become transparent.Add the chopped tomatoes and curd .Cook for a min.
- Set aside to cool.
- Grind the cooked masala along with kasakasa and cashews into a coarse paste.
- Heat the kadai,add 1 tablespoon of ghee and jeera.
- When it splutters,add the ground paste and cook for 3 sec.The masala flavour comes out at this stage.Add the pureed palak,turmeric powder,salt,dhania powder,garam masala and cook for 3 to 4 min.
- Add paneer cubes into it and cook covered for 2 min .If the consistency is slightly thick,you can stop cooking or cook for some more time till you get a slightly thick gravy.
- Switch off and add crushed kasuri methi.Transfer to the serving bowl and add lemon juice.
- Always do not pour lemon juice when the dish is very hot.It gives a bitter taste.
- If you get frozen paneer,soak them for 10 min in warm water to make it soft.
Serve with hot rotis.