Madhya Pradesh Palak Paneer Saag Bhopal Style Creamy

Ingredients

• 300g paneer — cut into 2 cm cubes
• 400g fresh spinach — blanched, drained and blended smooth
• 1 medium onion — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 1 green chilli — finely chopped
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala
• 2 tbsp cream
• 1/4 tsp cardamom powder — the Bhopali touch
• Salt
• 1/2 tsp kewra water — optional but characteristic of Bhopal

Method

1. Blanch spinach in boiling water 2 minutes.
2. Drain. Plunge in cold water. Squeeze excess water. Blend to a very smooth purée.
3. Heat 2 tbsp oil. Add cumin — sizzle. Add finely chopped onion.
4. Cook on medium for 7 minutes until golden.
5. Add ginger-garlic paste and green chilli. Cook 2 minutes.
6. Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
7. Add the smooth spinach purée. Stir well. Simmer on medium for 5 minutes.
8. Add paneer cubes. Stir gently. Add 1/4 cup water if too thick.
9. Simmer covered on medium-low for 5 minutes until paneer is heated through.
10. Add cream, garam masala and cardamom powder. Stir.
11. Add kewra water if using. Season with salt.