Palak Paneer

Ingredients Required:
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Below sabji would be sufficient for 6-7 chapathis

1. Palak Leaves: 5 bowls(Cleaned one) (500 gm)
2. Medium sized fully riped Tomatoes: 2-3
3. Green Chilly: 1-2 
4. Ginger: 1 inch
5. Dhania Powder: 1 tb sp
6. Chilly powder: 1 tea spoon
7. Garam Masala : 1/2 tea spoon
8. Turmeric: 1/4 tea spoon
9. Besan - 1 tb spoon
10. Jeera: 0.5 tea spoon
11. Hing: a pinch
12. salt: 2 tea spoon
13. Oil : 2 tb spoon
14. Paneer Cubes: 7-9

Pre-Requisites
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1. Put all the palak in a med sized vessel and sprinkle around 1 spoon of water. Close the lid and heat it on a low flame for 5 minutes
2. Meanwhile prepare Tomato puree. Cut the tomatoes and put green chilly and ginger and blend it in a mixi to prepare fine puree. The amount of puree should be around 1/2 to 3/4 bowl.
3. Once the palak has been cooked, allow it to cool
4. When palak is cooled enough blend it in a mixi. 5 bowl of cleaned palak will be around 1 bowl after making it a fine paste

Method:

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1. Heat 1.5 tbsp oil in a pan. Once Oil is heated up, add hing and jeera. Once jeera is done, turn the flame to low
2. Add little turmeric and then add coriander powder and later besan and stir it for 1-2 min 
3. Then add Tomato puree.
4. Add Chilly powder according to the taste. his is completely optional based on the spiciness required.
5. Keep the above on a med flame and kep stirring it till oil starts floating. It will take approximately 5-6 min
6. Once oil starts floating on the top add palak paste.
7. Little water can be added(Preferably water from the mixi in which palak paste was made)
8. Add salt and little garam masala.
9. Allow the above mixture to boil.
10. Add panner cubes and close the lid and keep it on low flame for 2-5 min

****Keep stirring 

Note: Before adding Tomato puree onion paste can be added(1/2 onion)
          Butter can be added at the end to make this dish more rich

Reference : https://www.youtube.com/watch?v=93c0dARFCYw