Ingredients:

• 120-150 gms Palak or Spinach
• 200 gms Paneer, sliced into cubes
• 1-2 Chopped Green Chilies
• 1 tsp Cumin Seeds
• 4-5 Garlic Pods, peeled and chopped
• ½ inch Garlic, peeled and chopped
• ½ tsp Pepper
• ½ tsp Chilli Powder
• ½ tsp Fenugreek Powder
• ½ tsp Garam Masala
• ½ tsp Red Chili Flakes
• ¼ tsp Hing
• 2 Red Whole Chili, dried
• 1 Onion, finely chopped
• 2 Tomatoes, pureed
• Chopped Green Onions, for garnish
• 2 tsp Cream, for garnish
• 1/4^th cup Oil
• 2 tsp Ghee
• Salt To Taste

Steps to prepare Palak Paneer

1. Start by washing and soaking the palak (spinach) in water for 20 minutes.
2. Drain the spinach, and put it in a food processor with the ginger, garlic, onion, and fresh cilantro, then add salt and pepper.
3. Take 1/4 cup of oil and heat it in a frying pan on high heat for five minutes or until it's hot enough so that a cumin seed will crackle when you put it into the oil.
4. Add the cumin seeds and allow them to cook for thirty seconds before adding the onions.
5. Allow them to cook together for four minutes before adding turmeric, chili powder, coriander powder, fenugreek powder, red chili flakes, garam masala, and tomato puree.
6. Stir well while cooking until all ingredients are mixed together but are careful not to let it burn.
7. Reduce heat to medium-low and allow the mixture to simmer for 15 minutes stirring occasionally.
8. Once done, taste the gravy. If needed, adjust spices to suit your preference.
9. Heat ghee in a deep-frying pan on high heat.
10. Add a pinch of hing and red chili whole
11. Let it crackle.
12. Pour it into your prepared dish and mix well.
13. Garnish with chopped green onions, cream, and paneer cubes.
14. Serve as is or as an accompaniment to Indian bread like roti, naan, chapatti, and paratha. If desired, serve with raita on the side. You can also use this recipe as a filling for samosas or dumplings!