Palak Paneer

Palak Paneer
Rinse the Spinach (Palak) leaves 250 gm, under running water.
Boil 3 cups water in a pan add ¼ teaspoon salt to the hot water, stir & add spinach leaves to it. While the water is coming to a boil, make a bowl of ice water and set it aside.
Strain the spinach and put it inside ice cold water. This would spinach helps preserve the green colour of it. Drain the water and press the spinach to remove any excess moisture.
Blend the spinach with 1-inch chopped ginger, 1 to 2 garlic cloves and green chillies. Make a purée by blending the ingredients together.
For Gravy Heat 2 tablespoons oil, ghee or butter in a pan or kadai (wok). Add ½ teaspoon cumin seeds and let them splutter, add one small bay leaf. Add ⅓ cup finely chopped onions (1 small to medium sized onion. Sauté until the onions become golden, then add 1 teaspoon finely chopped garlic. Sauté until the raw aroma of garlic goes away.
Add ⅓ cup chopped tomatoes to the pan, stir and sauté the tomatoes until they soften. Once the tomatoes are softened & releasing oil from the sides of the mixture, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, a pinch of asafoetida (hing) and mix it well.
Add the spinach (palak) purée to the pan and mix well and about ½ cup of water or as required. Mix and stir again and add ¼ to ½ teaspoon garam masala powder.
Simmer the gravy for 6 to 7 minutes or more until the palak puree is cooked and becomes thick. Season with salt as required.
Stir again and then add the Suvai Malai Paneer cubes (200 grams cottage cheese) directly to the gravy, alternatively, you may also pan-fry the Suvai Paneer cubes in some oil until they are lightly browned and then add them to the palak gravy.
Mix gently and switch off the heat. Lastly add 2 tablespoons of light cream or cooking cream or low-fat cream & add dried fenugreek. stir gently so that the cream gets uniformly blend into it.
Garnish it with cream while serving as well & serve it with Fresh Suvai Parotta.