Main ingredient being Spinach, it would be worthwhile noting that spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, manganese, and folate, with an especially high content of vitamin K. Spinach is a moderate source of the B vitamins, riboflavin and  vitamin B6, vitamin E,  potassium, iron, manganese, and dietary fibre.

Ingredients

200 gms. Paneer, cut into desired cubes

2 bunches palak (spinach)

1 large onion, chopped

1 large tomato, blanched and chopped

1 green chilli, or to taste

1” pc ginger

5 flakes garlic

½ tsp. turmeric (optional)

½ cup milk

2 tbsp. cream

½ tsp. salt or to taste

2 tbsp. ghee or oil

Clean and wash spinach leaves, immersing in plenty of salted water.

Steam the leaves for 3 to 4 minutes, cool and grind to a paste.  Set aside.

Grind the chilli, garlic and ginger to a paste. 

Heat the ghee/oil and fry the chopped onion till soft and translucent.  Add the ground paste and saute till ghee separates, about 2 to 3 minutes.  Add the chopped tomato and cook till soft.  Add turmeric (if using), salt and palak paste and cook for 2 to 3 minutes. Add milk, stir and let it come to a simmer.  Then add the paneer stir and remove from flame.  It’s best not to overcook and to use minimum spices to avoid diluting the taste of the palak and ruin the texture of the paneer.  Just before serving garnish with cream.  Serve hot with rotis, pulao or jeera rice.