| 1. | Pour 4 cups/960 ml water in Handi. Cover. Bring to boil on high heat. Uncover, gradually add palak pushing down till all the leaves immerse in boiling water. Cover. Reduce heat and blanch till palak becomes soft (about 2 minutes). Remove Handi from heat. Uncover and drain palak in a colander. Pour cold water on palak in colander till cool. Drain. Grind palak into a paste gradually adding ½ cup / 120 ml water. Keep aside. Wash and wipe dry Handi. |
| 2. | Heat oil in Handi on medium heat of big burner of a gas stove about 2 minutes or on 800 Watts on induction cooktop about 1 minute. Add cumin seeds, when crackling, add onions. Stir fry about 2 minutes. Add ginger, garlic and green chillies. Stir and fry till golden brown. Add turmeric, chilli, coriander powders and salt. Stir a few seconds. Add kasoori methi, garam masala powder and tomato puree. Cook till oil shows separately (about 5 minutes), stirring constantly. Add palak, lemon juice, sugar and remaining water (1¼ cups / 300 ml). Mix. Cover and cook about 5 minutes, stirring occasionally. Uncover Handi. Add paneer and ½ cup / 120 ml cream. Mix gently. Reduce heat to low. Cover and simmer about 3 minutes. Remove Handi from heat. Uncover and garnish with remaining cream (2 tbsp / 30 ml). Serve hot. |
|