Palak Paneer

Ingredients

• Spinach pureed 1 ½ cups (made from 1 kg)
• Paneer (Indian Cottage cheese) cubed and lightly fried 500 g
• Oil 1/4 cup (60 g)
• Cumin (Jeera) seeds 1 tsp
• Bay leaf (Tej Patta) 1
• Ginger finely chopped 1 tsp  
• Garlic finely chopped 1 tsp  
• Onions grated 1/2 cup (125 g)
• Tomatoes chopped fine 1 cup (250 g)
• Salt to taste or 2 tsp
• Garam masala 1/4 tsp
• Chilli powder to taste or 1/2 tsp
• Coriander (Dhania) seeds  powdered 2 tsp
• Dried red peppers, fried, for garnish

Preparation

• In a heavy based pan, heat the oil and add the cumin seeds. When they begin to splutter, add the bay leaf,

• ginger and the garlic, and saute till a light brown.

• Add the onions and saute till a golden brown, then add the tomatoes and stir fry over medium heat.

• When the mixture is fried and the fat separates, add the salt, garam masala and the chilli powder, coriander powder and stir till well mixed.

• Add the spinach and saute for 2-3 minutes before adding the paneer peices.

• Turn around a few times and serve hot garnished withthe fried red peppers.