Preparation Time: 15 mins
Cooking Time: 40 hrs
Paneer(Cottage Cheese): 200 gms
Palak(Spinach): 500 gms
Onion: 2 medium sized
Tomatoes: 3 medium sized
Salt: As per taste
Black Cardamom: 2
Bay Leaf: 2
Turmeric Powder: ½ tbsp
Coriander Powder: ½ tbsp
Oil: 5 tbsp
Unsalted Butter: 50 gms
Fresh Cream: 50 gms
Cut the Paneer into equal size pieces of ½ inch each and keep it aside.
Wash the Palak, well under running water.
In a big mouthed pan, boil water enough to submerge the Palak.
Once the water starts boiling, add a tablespoon of salt and then submerge the palak.
Lower the flame to medium, and allow the color of palak, to change to dark green.
Once the color changes to dark green, wash the palak under running cold water.
In a mixer, put the semi-boiled spinach, and make a paste of it and keep it aside.
Make tomato puree and onion paste and keep them aside.
In a big mouthed pan, heat the oil.
Add the Cinnamon, Black Cardamom, and Bay leaf in the hot oil, and let it cook for 2 minutes.
Add the onion paste and keep stirring until it turns golden.
Add the tomato puree and then add turmeric powder and coriander powder and salt.
Keep stirring until the raw smell is gone, and you can aroma of the spices starts emanating.
Add the Spinach paste, turn the flame to almost low and allow the spinach to cook for few minutes.
At the end add the Paneer cubes, and unsalted butter and let it cook for 10 minutes on the flame.
Put everything in a microwavable bowl, and microwave it for another 5 minutes.
Before serving add the fresh cream to it.