How to cook Palak Paneer?

Blanch the spinach leaves by putting them in boiling water with little salt for 2-3 minutes. Take them out and put them in cold water so that the leaves retain their green color. Puree the leaves in a blender along with tomato, ginger, and 2 garlic cloves. Set aside. n a wok/pan, heat 2 tsp of oil. Once hot, add chopped garlic and saute for few minutes till its golden brown in color.Add the chopped onions. Fry the onions till translucent and raw smell goes away. Add in the spinach paste, add water according to how thick or thin you want the sauce to be. Cover and cook the spinach for 15 minutes on medium flame. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add turmeric powder, garam masala, red chili powder, and salt. Mix and cook for 2-3 minutes. Add the milk/cream, mix and add the paneer pieces and let it simmer for 5 minutes. Switch off the flame. Add lemon juice, kasuri methi and mix. Serve hot with naan, roti or rice.

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