Palak Paneer Curry
|Spinach||6 Bunch (600 gm)|
|Cottage cheese||1⁄2 Cup (8 tbs) (From 1 1/2 Liters Milk)|
|Curds||1⁄2 Cup (8 tbs) (Not Sour)|
|Coriander seeds||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|For garam masala|
|Vanaspati/Vegetable shortening||2 Cup (32 tbs) (For Deep Frying)|
|Onion||1 Large, ground|
|Poppy seeds||1 Tablespoon|
|Grated coconut||2 Tablespoon (Fresh / Dry)|
Remove stems from spinach and wash the leaves in two or three changes of water.
Chop spinach finely.
Put in a pan and place it over medium heat.
Add salt, cover and cook till spinach is cooked.
Do not overcook or else spinach will turn black.
Cut cottage cheese into half inch cubes and fry them in vanaspati till light brown.
Heat ghee in a pan and fry onion.
Cook till light brown.
Add ground masala and half of the garam masala.
Fry for five to seven minutes.
Sprinkle some water if masala catches at the bottom.
Beat curds and add it to the masala when ghee comes on the top.
Cook until water from curds evaporates and ghee comes on top again.
Add spinach and cottage cheese cubes.
Also add the remaining garam masala.