Hyderabadi Palak Paneer

  

What you need:

1 Bunch Spinach [Blanched]

1 cup Coriander

To Grind

1 tablespoon Oil

1 tablespoon Ghee

1 teaspoon Pepper

1 - 2 Elaichi

1 - 2 Cloves

1/2 inch Cinnamon

1 Bay leaf

5 - 6 Garlic Pods

2 - 3 Tomatoes

2 - 3 Onions

3 - 4 Green Chillies [Spice can be adjusted]

3 - 4 Dry Red Chillies [Spice can be adjusted]

1 inch Ginger

1 teaspoon Honey

1 teaspoon Jeera Powder

1 teaspoon Red Chilli Powder

Salt to taste

For the Gravy

1 teaspoon Jeera

1 teaspoon Kalonji

1 teaspoon Red Chilli Powder

1 teaspoon Jeera Powder

1 tablespoon Kasuri Methi

1 slab of Panner

2 - 3 tablespoon Cream

How to make it

To Grind

1. Blanch cleaned Spinach in hot water for 8 to 10 minutes. 
2. Add in 2 tablespoons of oil+ghee in a pan.
3. Once it’s hot, add Black pepper, Elaichi, Cloves, Cinnamon and Bay leaf.
4. Once the spices are slightly done, add Garlic Pods and Onions. Cook until the onions turn slightly brown.
5. Add tomatoes and cook until they are completely cooked.
6. Add Green Chillies, Red Chillies and Ginger. Cook for a while.
7. Add in the blanched spinach and coriander. Cook well.
8. Add Jeera Powder, Red Chilli Powder, Asafoetida, Chat Masala and Dry Mango Powder/Amchoor Powder.
9. Add in Honey. [This can be omitted if you want the gravy to be completely spicy]
10. Adjust salt to taste.
11. Bring the cooked mixture to room temperature. Grind to a fine paste or to a gravy consistency. 

For the Gravy

1. Add in 2 tablespoons of oil+ghee in a pan. 
2. Add in Jeera and kalonji.
3. Add in Red Chilli Powder and Jeera powder.
4. Add the ground paste and cook well until oil separates.
5. Add in Kasuri Methi, Paneer and Adjust salt.
6. Add in a hot water to adjust to a gravy consistency.
7. Turn off the heat, garnish with cream.
8. Serve hot with Phulka.