Indian Cottage cheese in Spinach curry(पालक पनीर)

Some interesting trivia I found on net about Paneer:
Paneer was accidental invention by Mongols riding their horses carrying milk in Mushki (Bags made of raw-hyde). The heat of desserts and the rennet in the leather turned the milk into Paneer.But it was in the Mughal empire, when Paneer is finally incorporated in to Indian Foods.

Indian Cottage cheese in Spinach curry(पालक पनीर) is very high on nutrition values as It is packed with the goodness of spinach and loaded with protein from the paneer, an Indian cheese which doesn’t melt when heated.

Ingredients:

Spinach chopped - 2 cup

Paneer cut in cubes of half inches-100 gm

Refined Oil -2 tablespoons
Garlic  -2 cloves
Ginger chopped -1/2 teaspoon
Green Chillies  -2
Cumin seeds-1/2 teaspoon

Asafoetida (हींग)-a pinch

Coriander powder 1 tsp
Garam masala- 1/2 tsp

Red chilli powder-1 tsp or to taste
lemon-1/2 tsp

Whipped cream or मलाई -1/4 cup(optional)

milk(optional)

Salt-to taste


Method:
Blanch frozen Spinach with 1/4 cup Water in a microwave safe dish for 7-8 minutes stirring in between.

or If you have taken fresh spinach leaves then wash it thoroughly in running water to remove all dirt and then chop it cook it with 1/4 cup water in a closed lid pan for 5-6 mins on medium flame.
Blend the cooked and cooled Spinach to desired texture (avoid over-blending) with green chilies and ginger. 

Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add the cumin seeds and asafeotida and let it splutter for a second.Add in garlic and let it cook for 2 mins till it turns golden on colour.

Now add the Spinach paste and the masala(Garam Masala, Coriander Powder, Salt, Chili Powder).

Mix well and cook for 3-5 minutes.

Add in the desired amount of Cream/malai and/or Milk. Mix and cook for another few minutes.
Put the Paneer cubes in the Spinach curry.

-If you want you can also fry paneer cubes in a seperate non stick frying pan with 1 tsp of oil till they turn golden brown on all sides.Cool it and then add to the gravy.
Mix gently and add lemon for tangy taste.

Serve hot with Chapati/parantha/naan/rice.

This recipe serves 4.

Note:

- Paneer can be substituted with firm tofu for a non-dairy version or for vegans.

- Add 1/4 tsp sugar to the fresh spinach while blanching for retaining the green colour.