Palak paneer (Cottage cheese balls in spinach gravy)

We have a potluck to attend today, Amit is working for Triveni Marathi Mandal Cincinnati as Treasurer and this is get together for the Executive Commitee 2017 family members. I chose to get a Main course dish. I have experimented with several palak paneer recipes, this one from my mom's recipe and is my favorite. My husband and the kids also love this dish.

Ingredients:

1 spinach box (1.25 lb) washed throughly

1 medium onion

1 cube of paneer (12 oz) cut into small bite size pieces

5-6 cloves garlic

2 tbsp Shahi paneer masala or garam masala

1 tbsp Chilli powder

Salt to taste

2 cups water

2 tbsp oil

2 tbsp Amul butter (optional) enhances taste

2 tsp cilantro leaves to garnish

1 tbsp cumin

pinch Asafoetida

pinch turmeric powder

Method:

1. Boil 2 cups water in pot. Add spinach leaves and stir. Let cook till the leaves soften and reduce in volume for about 5 to 8 minutes.

2. Use strainer to drain water from spinach. Add cold water to spinach immediately, this helps keep the fresh green color. If you forget to add cold water, spinach changes color. Use blender to grind spinach to paste.

3. Heat 2 tbsp oil in pan and add cumin, asafoetida, turmeric powder to it. When cumin seeds tamper, then add finely chopped garlic to it. After couple minutes, add finely chopped onion to it. Stir fry for few minutes till it turns transparent.

4. Add paneer pieces to it. Stir fry till golden brown.

5. Add spinach paste. Add shahi paneer masala, salt, chilli powder. Add Amul butter, it enhances taste, Let cook for 5 minutes.

6. Serve hot in serving bowl. Garnish with cilantro.