Palak Paneer

Ingredients:
Oil 2 tbsp
Butter 2 tbsp
Onion Chopped 4-5 tbsp
Knorr Chicken Cubes 1 Packet
Garlic Crushed 1tsp
Spinach leaves 1 ½ kg
Dry Fenugreek Leaves 1 tsp
Crushed Chili 1 tsp
Black Pepper Powder ½ tsp
Cottage Cheese (cube and fried) 100 gm
Fresh Cream ½ Cup
Salt to taste

To Make Paneer
Fresh milk 1 liter
Vinegar/lemon juice 2-3 tbsp

Method to make paneer:
• Heat milk and turn off the heat just before it comes to a full boil.
• Pour lemon/vinegar juice little at a time till milk gets separated.
• Strain out the curdle milk in cheese cloth and squeeze out the whey by placing a heavy weight. on. Leave the weight on for at least 20 minutes as cottage cheese gets settled.
• Cut into small pieces and keep aside.

Method:

• Blanch spinach by dropping it in boiling water for a minute or two, and put it in a ice cold water to stop the cooking process.
• Puree spinach and set aside.
• Shallow fry cheese cubes to light golden and leave it soaked in water till ready to use.
• Heat a separate pan and add oil and butter and cook onion till translucent on medium low flame.
• To this add garlic and cook for a few seconds.
• Pour spinach puree and cook for 3-4 minutes (till the taste of raw spinach is gone).
• Now add all the spices and cottage cheese and cook for few minutes.
• Pour cream and Knorr Chicken Cube and cook for few minutes and turn the heat off. Do not bring the mixture to a boil as it may curdle the cream.