Hotel Palak

Spinach(Paalak) – 2bunch
Canola//Olive Oil – 2 tbsp
Paneer – 2-4 piece (optional)
(cubed, fresh or fried in oil)
Onions(medium) - 1/2 nos
Tomatoes( large) - 1 nos (without skin chopped)
Ginger – 2.5” piece grated
Garlic pods - 5 nos chopped (ginger:garlic 3:2)
paneer– 2 tbsp grated
Green chillies - 1-2 or as reqd
Garam masala – 1/2 tsp
Cumin seeds- 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leave or stem - 2 tbsp
Kasoori methi(dry fenugreek leaves) - 1/4 tbsp
Amchur Powder - 1/8 tsp
KalaNamaak -1/8 tsp
Chat Masala - 2 pinch
Cashew - 3 whole piece soaked in hot water for 1/2- 1 hr
Salt – As red



1) Wash the spinach and discard stem.
2) Boil water with 1/4 tsp of soda.  Add spinach until they are wilted. Drain. Add 2 chilli,kasoori methi, soaked cashew and coriander stems; make it a puree.

2) Heat 1 tbsp of Olive oil in a pan or a kadai.Add cumin, ginger and garlic,  finely chopped onion, cook this it turns pink. Add dry masala. And add tomato and little water. Sauté the above prepared tomato mixture for a while; till oil seperate

3. Add spinach puree, little water, amchur, grated paneer. Mix well and Turn off gas.

4. Adjust taste with salt, kala namak, chat masala and green chilli-puree. And cook not more than 5 minutes.