To make Palaak Puree :
First dice the spinach leaves and tender stems and wash properly. In a pan , take water and put on high flame . When the water is hot , add the spinach leaves and stems and little salt for 3-4 minutes .
Strain the palak leaves and immediately transfer the spinach in a bowl filled with ice cold water.This will help to retain the colour of the spinach .
Then drain the ice cold water. Add the spinach in a blender with chopped ginger, garlic and green chilies and make a smooth palak puree. Keep the spinach puree aside.
For making the palak curry, take a frying pan or wok and add 2 teaspoons of white oil and 2-3 cubes of butter in it . Shallow fry the paneer just letting it to be little golden colour.Take out the paneer and keep aside . In the same pan , add cumin seeds , 2 bay leaves, 1 whole red chilli . When the jeera splutters add sliced onions .Then add a paste of ginger , garlic, cumin and coriander powder, little turmeric powder, salt , red chilli powder, chopped tomatoes and saute it in a high flame. As the masala dries up and oil coming out by the sides add ½ teaspoon of black peeper powder , crushed kasuri methi leaves and cook it for 2 more minutes in medium flame. Then add the palak puree . Let it cook for 10 minutes in low to medium flame. Depending upon the consistency of the gravy you desire , add little water and cook for 2 more minutes in high flame .Stir well. Add the Paneers and little garam masala .Serve hot with rotis, naan ,paratha or veg briyani . You can add on top of the palak paneer with some butter or fresh cream while serving.
