Palak Paneer

Blanche two bunches of palak and keep aside.
Fry onions (2 medium), garlic (4 pods) and ginger (1/2 inch piece), till the onion turns transparent. Add tomatoes (2 small) and fry till onions turn golden brown. Take off flame.
Blend together the spinach, and the fried masala till most of it is smooth (some lumps are desired, or the texture is too monotonous).
Temper zeera, tej patta and 1 red chilli. Add the blended mix, and salt and red chilli powder to taste. Cook for a few minutes, and keep aside.
Cut 250 gms paneer into small pieces, place in warm water for about 10 minutes.
Before serving, heat the palak, add the paneer pieces. Add about 2 tablespoons of milk, and bring to a boil.

Best with rotis or parathas.