Another of my absolute favourites. The best Palak Paneer I have had in my life still has to be that of Kamal Restaurant, Sheikh Sarai Phase II, New Delhi. (So please eat it if you are in/visit Delhi). They used to have this amazing taste that permeated each pore of spinach. This is an improvised recipe that suits my kitchen and palate. I hope you like it too!
P.S. = My dad calls palak paneer "green sludge".
Paneer: 250 gms, cut into cubes
Onion chopped: 2
Garlic cloves: 7-8, chopped fine (I usually go a little heavy on the garlic, so you can use less)
Salt: To taste
Cumin Powder: 1 Tsp.
Sugar: 1/4 Tsp.
Milk: Half cup
For Gravy :
Spinach: 2 bunches
Ginger: 1 inch piece
Cinanamon: A small stick
Green chillies: 4
Onion chopped: 1
Wash & drain the water from Spinach. Chop them coarsely. Bring to boil all the ingredients for the gravy. Microwave in a bowl of water for 15 minutes, which is to say that should have crossed the 'blanched' phase but not reached the 'boiled' yet. Cool & grind them coarsely to Paste.
Heat oil fry onions and garlic until the onions are transparent. Add the spinach paste and let cook for a couple of minutes till combined. Add the paneer cubes cook for some more time, adding milk. Adjust seasoning and serve. Tastes best with roti/parathas.