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 PALAK PANEER

Ingredients:

• Paneer - 250 gm
• Heavy double cream - 1/2 cup
• Fresh Lime Juice - 1/2 tbsp
• Spinach or Palak  - 2 bunches (trimmed and rinsed well)
• Onion - 2  (chopped)
• Tomatoes - 2 (chopped)
  
• Green Chillies - 2 to 3
• Butter - 3 to 4 tbsp 
• Ginger garlic paste - 2 tbsp
• Cumin seeds - 1 tsp
• Garam masala - 2 tsp
• Cardamom -2nos.
• Cloves -2 nos.
  
• Chilli powder - 2 tsp
• Coriander powder - 3 tsp
• Cashewnuts - 8 to 10
• Kasuri methi - 1 tbsp 
  
• Poppy seeds - 1 tsp (optional)
• Salt to taste

Method:

• Cut the paneer into cubes . In a small pan heat butter (2 tsp) add spinach, green chilli and cashewnuts saute for 5 to 10 minutes. Add 1/2 cup of water. Cook over medium- high flame until the leaves wilt off thoroughly and raw smell of spinach has gone away. 
• Remove from heat and let spinach cool. Blend this along with 1 tbsp of fresh lemon juice to a smooth paste. The puree should be  smooth and thick.
• In large pan heat butter add cumin seeds, cardamom and cloves fry for 2 minutes. Add onions  and cook uncovered, stirring often until onions are translucent , about 5 minutes. Add tomatoes and salt cook for 5 minutes.Stirring occasionally , until tomatoes are soft.
• Add masala powders fry for 2 minutes. Add spinach puree and mix well cook for 5 minutes.
• Add Paneer and mix gently cook for over medium - low heat until paneer is warmed though, 2 to 3 minutes. Sprinkle with kasuri methi leaves . Garnish with heavy cream . Serve hot with chappati.