Palak paneer

Clean the spinach leaves
Wash them nicely under running water
Take a big vessel, add water and keep for boiling.

Add palak into boiling water and allow boiling for 2 minutes or until palak leaves become soft.

Now take a strainer and drain off the palak. Wash under the running water and drop into ice-cold water. This helps to retain the green colour of palak.

Transfer the blanched palak into the blender with 1 inch ginger and 1 chilli and blend to smooth puree without adding any water. keep aside for later.

In a pan heat 1 tbsp ghee and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin and stir until it turns aromat.

Add a pinch of soda, coriander powder, red chilli powder, paneer masala powder and salt and stir.
Soda helps in retaining the green colour of palak while cooking.

Now add palak puree and saute slightly till the rawness of palak goes.

Add fried pieces of paneer and gently mix.
Let it simmer for sometime.

Palak paneer is ready.
If you want can put some more ghee tadka on the top for extra rich flavor

For frying paneer- take oil on a pan and place paneer cubes. Fry till slightly brown