Steps to make Palak Paneer

1. In a bowl add 250 grams of spinach or palak
2. Add 2-3 green chillies, I used 2 spicy ones
3. In a pressure cooker or pressure pan, cook it for 1 whistle and turn it off
4. While the pressure cooking is cooling, cut 2 onions and 1 inch ginger
5. In a pan add 4 tablespoons of oil
6. When the oil is hot add the cut onions and ginger and stir fry it for 5-8 minutes until the onion turns transparent
7. Remove and keep aside to cool
8. The pressure cooker should have cooled by now, remove and keep the spinach and chilli aside to cool
9. After around 10 minutes, blend the Palak, green chilli, onion and ginger in a mixer jar
10. Add a handful of fresh coriander or cilantro, to give it both a flavour and colour boost
11. Add a splash of water and blend it to a smooth paste
12. Remove and keep aside
13. Blend it in batches, I did around 3 times to get a creamy gravy
14. Next take the paneer out, clean and pat dry it
15. Cut the paneer to your preferred size
16. Add around 1-2 tablespoon of oil in a pan
17. Add the gravy into the hot oil, be careful it can splash
18. Add a splash of water and mix
19. Add salt per taste and mix
20. Add 1 tablespoon garam masala and mix
21. Add 1 tablespoon of kasuri methi or dried fenugreek leaves and stir
22. Add 1.5 teaspoons of Aamchoor or raw mango powder and mix
23. Next add 1 tablespoon of coriander powder and mix
24. Next add the cut paneer and stir well
25. Cook it for a maximum of 5-6 minutes minutes, longer than that the paneer becomes chewy
26. Cover with the lid and let it simmer for 2-3 minutes
27. If you choose to you can garnish it with fresh cream or butter, I love it just like this
28. The dish is now ready to serve you can have it with either roti or rice!