Steps to make Palak Paneer

In a bowl add 250 grams of spinach or palak

Add 2-3 green chillies, I used 2 spicy ones

In a pressure cooker or pressure pan, cook it for 1 whistle and turn it off

While the pressure cooking is cooling, cut 2 onions and 1 inch ginger

In a pan add 4 tablespoons of oil

When the oil is hot add the cut onions and ginger and stir fry it for 5-8 minutes until the onion turns transparent

Remove and keep aside to cool

The pressure cooker should have cooled by now, remove and keep the spinach and chilli aside to cool

After around 10 minutes, blend the Palak, green chilli, onion and ginger in a mixer jar

Add a handful of fresh coriander or cilantro, to give it both a flavour and colour boost

Add a splash of water and blend it to a smooth paste

Remove and keep aside

Blend it in batches, I did around 3 times to get a creamy gravy

Next take the paneer out, clean and pat dry it

Cut the paneer to your preferred size

Add around 1-2 tablespoon of oil in a pan

Add the gravy into the hot oil, be careful it can splash

Add a splash of water and mix

Add salt per taste and mix

Add 1 tablespoon garam masala and mix

Add 1 tablespoon of kasuri methi or dried fenugreek leaves and stir

Add 1.5 teaspoons of Aamchoor or raw mango powder and mix

Next add 1 tablespoon of coriander powder and mix

Next add the cut paneer and stir well

Cook it for a maximum of 5-6 minutes minutes, longer than that the paneer becomes chewy

Cover with the lid and let it simmer for 2-3 minutes

If you choose to you can garnish it with fresh cream or butter, I love it just like this

The dish is now ready to serve you can have it with either roti or rice!