Recipe- Restaurant Style Palak Panner

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

Ingredients

1 pound (500 grams) paneer
2 medium-sized bunches (1 pound or 500 grams) of spinach fresh
1/2 bunch (1/4 pound or 125 grams) fresh fenugreek leaves
4 tablespoons vegetable oil, or canola or sunflower oil
1 large onion, chopped fine
1 large tomato, diced
2 teaspoons garlic paste
1 teaspoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
Salt, to taste
1 tablespoon butter, for garnish

Method

* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.

* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.

* Add the ginger and garlic pastes and fry for a minute.

* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric, and garam masala powders and mix well. Add salt to taste and mix well.

* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.

* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).