Palak (Saag) Paneer / Cottage Cheese in Creamy Spinach Sauce

Palak Paneer is a very common Indian side dish. It is a beautiful combination of Paneer (Indian Cottage cheese) in a creamy spinach sauce. You can make it in a million different ways but apparently I like the 'Non-fried Paneer' version. 

Serves 6
Ingredients
1/2 Cup - Onion, chopped
4 cloves - Garlic
1/2 inch - Ginger
3/4 Teaspoon - Red Chilly Powder
1/2 Teaspoon - Jeera powder / Cumin Powder

1/8 Teaspoon - Turmeric powder

1/4 Cup - Tomato, chopped
2.2Lbs / 1Kg - Fresh Spinach
7 oz (200gm) - Paneer / Indian Cottage Cheese, cubed

1 1/2 Cup - Whole Milk (more if needed)

1/4 Teaspoon - Dry Mint leaves
2 Tablespoon - Dry Kasoori Methi leaves
1/2 Teaspoon - Chat Masala
Juice of 1/2 Lime
Salt to taste
Oil or Ghee

Directions

• Heat the oil in a pan and add garlic, ginger and onions. 
• Saute until the onions are translucent. 
• Add chilly powder, jeera powder and turmeric powder. Saute for 1-2 minutes and add tomatoes. 
• Add spinach and saute for 8-10 minutes or until almost all the water has been absorbed. Make sure that you don't overcook the spinach otherwise you might loose the green color. 
• Transfer this mixture into a blender after cooling. 
• Add milk and blend it into a fine paste. If you find the sauce too thick add more milk to achieve the desired consistency  
• Empty the contents from the blender into the same pan and season with salt
• Add chat masala and paneer.
• Crush the Methi and Mint leaves between your palms and add it to the pan. Cook for 5 mins. 
• Remove from heat and add the lime juice. 

Note and Tips

• If using frozen spinach, thaw the frozen spinach and squeeze excess water out.
• Add more paneer if you like
• Do not overcook the spinach otherwise you might loose the green color.
• If you find the sauce too thick add more milk to achieve the desired consistency  
• If you prefer fired paneer, you can fry the paneer before adding it to the spinach gravy.
•  Serve it with Rice, Naan or Roti.