Palak paneer, with yoghurt

Palak paneer is a dish I make often, because almost everyone in the family loves it. But today, I wasn't in a mood to make it the conventional way, and so innovated with spices and cooking style. And it came up trumps- not only did it look very different, it tasted lighter than usual, and disappeared as soon as it was placed on the table!

250 gms paneer

1 bunch spinach, cleaned well

2 small onions chopped

4-6 pods garlic

1/2 inch piece ginger

1/2 tsp jeera

1/2 tsp saunf

1/2 tsp red chilli powder

3 tbsp curds

Salt to taste

Cooking oil

Method:

Heat the oil, temper with jeera and saunf, and when they stop spluttering, add onions, garlic and ginger, and saute till the onions turn transparent.

Meanwhile, boil 1 cup water, and blanch the spinach for about 15 minutes.

Grind the onions to paste, and keep aside

Grind the spinach till smooth, and keep aside.

Beat the curds and salt till smooth.

Mix the spinach puree, onion paste and curds. Return to the fire, adding water if required. Once it starts boiling, reduce the flame and simmer for about 5 minutes.

Add paneer pieces (reserving a few to grate on top as garnish), bring to boil, before turning off the flame.

Garnish with grated paneer, and serve hot with rotis.