Palak Paneer (Cottage Cheese Curry with Spinach)

First, fry all the paneer pieces lightly in 2 tablespoons oil and ½ teaspoon salt and immediately immerse these fried pieces in cold water (this is a trick which makes the fried paneer cubes soft and moist, thus preventing the paneer from absorbing all the water from a curry, making the wet curry dry!). Drain after 10 minutes. Frying allows paneer to lose its raw smell and taste and the salt percolates inside each piece at the same time.

Second, boil the chopped spinach with the water. Cool and make a puree. Set aside.

Make a fine paste of the chopped onions and garlic, using the food processor. Set the paste aside.

Heat the frying pan with rest of the oil and when it smokes, add the bay leaves, cumin seeds, cinnamon sticks, green cardamoms and cloves. When cumin seeds just turn brown, add the onion-garlic paste and the rest of the salt. Cook for 5 minutes. Now add the tomato puree. Cook this till oil starts leaving the sides of the pan (takes around 7 minutes).

Add the boiled spinach puree and the red chilli powder and mix. Cook for 5 minutes. Add the fried paneer pieces, slowly coat the cubed paneer with the gravy and bring this to boil over medium flame. Cook further for 10 minutes over a slow flame and add the butter. Mix well. Palak Paneer is ready to be served! Top the dish with fresh cream (optional).