Palak Paneer (My style)

Palak Paneer curry is very famous and loved by paneer lovers. This is a gravy dish and goes well with almost all main dishes.Palak Paneer is done/prepared in different ways. Here is a simple and quick healthy recipe that can be done in less time.
I have used Palak leaves, paneer (Indian cottage cheese), little home made cream and some spices. 

Palak/Spinach is loaded with many minerals and vitamins. It is a good source of iron content. One should use leaves in there diet. Leaves are full of fiber and good for digestion. Palak is full of nutritious and loaded with good source of antioxidants.
Let us see the benefits of having Paneer/Indian cottage cheese in our diet.
Paneer is a milk product. It is a great source of calcium. It helps in maintaining strong teeth and bones. It contain Vitamin D and is helpful in preventing good dental health. It is good for women who are undergoing menopause. It is also good for people of any age who are suffering from malnutrition. Paneer is a rich source of protein and vitamins. It is good for people who wants to gain weight. It contain fats, proteins, calcium, vitamins and minerals. It helps to enhance blood formation and strengthen the liver.
Lets see the recipe now: 

Things needed : 

Palak : 1 Bundle
Tomatoes : 2 to 3
Ginger : a small piece
Jeera /Curmin Seeds : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Turmeric powder : a pinch
Green chilly : 2
Pepper pods : 4 to 6
Oil : 1 Tablespoon
Salt : to taste (as required)
Milk Cream : 2 to 3 Tablespoons
Nandini Paneer : 1 pack
Curd : 1 Tablespoon

Method :

1. Wash and cut only palak leaves and boil them with little water for 2 to 3 minutes. Let it cool.
2.Wash and cut tomatoes (remove the seeds) and grind it nicely. (Do not use water to grind).
3. Wash and cut coriander leaves, green chilly, grate ginger and keep it aside.

4. Cut paneer and soak in a tablespoon of curd for 5 minutes and fry them in a teaspoon of oil. Keep it aside.

5.Now grind palak leaves, green chilly, pepper pods and grated ginger using little water.(which is used for cooking palak leaves).

6.. Keep a pan on the fire and heat. Add cumin seeds and fry.
7.. Add ground tomatoes,turmeric powder and fry nicely till it thickens.

8. Add ground palak leaves and remaining Palak cooked water. (if there is still remain.) Let it boil nicely. Add salt and fried paneer pieces.
9. Add garam masala powder, jeera powder and let it cook nicely for 2 to 3 minutes.

10. Add fresh milk cream and shift the ready Palak Paneer to a serving dish.

Note :
Onions and garlic can be added while frying jeera. Soaking paneer in curd helps the paneer to be soft. Frying paneer is optional. You can just drop paneer pieces while palak gravy is cooking. Frying Paneer adds to the taste. I have used home made cream (which you get it while boiling milk). I usually collect the cream after boiling milk and keep it in the freezer. Then use it whenever I want it. Using shop bought cream is optional. You can also add lemon extract (1 teaspoon) just before serving. You can use potatoes instead of paneer. Boil potatoes and cut it into cubes and drop it in the curry while boiling. Taste differ. Adding more chilly is optional. Normally only palak leaves are used for the curry. I have cooked the stems(till soft) and ground it nicely. Any brand of jeera/cumin powder can be used. Or just roast some jeera (without oil) and dry grind it. Put it in a small bottle and used the remaining powder.
Time : 20 minutes
Serves : 3 to 4