Ingredients:
Palak – 2 bunches
Paneer – 100 grams
Peas – 1/2 cup
Onion – 2, chopped
Garlic – 2 cloves, minced
Chili powder – 1/2 teaspoon
Tomato – 1/2, chopped
Garam masala – 1/2 teaspoon
Tumeric -1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Lemon Juice – 1 tablespoon
Fresh Cream – 2 tablespoon
Green Chillies – 2
Oil
Water
Salt
Method
Boil peas in slightly salted water for about 5 minutes or till cooked. Drain the peas and keep aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes (you can use the same water you boiled the peas in). Transfer the palak into ice-cold water to retain the green color (this process is called Blanching.) Squeeze out excess water and roughly chop.
Meanwhile, heat 2 tablespoons of oil in a pan and lightly fry the paneer pieces till they turn golden. Drain and keep aside.
Now to the same pan, add cumin seeds, chopped onion and garlic and saute till the onions turn translucent. Add green chillies and tomato and stir till the tomatoes get mushy. Then add the spices – chilli, tumeric and garam masala powders. Saute again for a couple of minutes.
Add in the chopped palak to the onion spice mixture and stir till all of the palak wilts. Switch off flame and let this mixture cool. Once cooled, put this mixture into a blender with a little water and blend it well.
Transfer the spinach puree back to the pan and let it come to a boil. When it does, toss in the paneer and let it simmer for 5 minutes. Add water and salt if needed.
Then add in the cooked green peas. Simmer for a minute more and add fresh lemon juice. Stir. Turn off the heat.
Add fresh cream. Serve hot.