Methi Palak Paneer/Corn

Servings:  4                                                                                 

Time:        15-20 minutes

Ingredients:

  1. Spinach/Palak chopped                2 cups
  2. Methi Leaves chopped                  1 cup
  3. Paneer cubes or Corn                    1 cup
  4. Oil                                                     1 tbsp
  5. Ghee                                                 1 tsp
  6. Corn flour                                        2 tsp
  7. Milk/Cream                                    3/4 cup
  8. Hot Milk                                           1/2 cup
  9. Salt                                                    to taste
  10. Onion – pureed                                1 small
  11. Tomatoes – pureed                         2 small
  12. Ginger + Garlic + Green Chilli paste(3-4 chillies)     1 tbsp
  13. Coriander powder                           1 tsp
  14. Red Chilli powder                            1 tsp
  15. Cumin powder                                 1/2 tsp
  16. Garam masala                                 1/2 tsp

Method:

  1. Cook palak and methi with a little salt (and 2 tbsp water) till wilted, on low flame. Cool, puree and reserve.
  2. Take paneer cubes and soak them in hot water to which 1/2 tsp salt has been added.Add the Corn in hot water separately,heat it for 5 minutes and Reserve.
  3. Heat the 1 tbsp oil, add the pureed onion. Fry on high flame, stirring briskly, till some of the moisture evaporates and the puree starts turning colour.
  4. Add the pureed tomatoes and ginger-garlic-chilli paste, fry on high till the sauce becomes thick (about 5 minutes).
  5. Now add the powdered masalas and let it simmer for a couple of minutes.
  6. Add the pureed spinach-methi mixture and 3/4 cup milk, and let it simmer on low heat for 5 minutes.
  7. Add the paneer cubes/corn.
  8. Simmer on low heat till the sauce thickens to your liking. You can add 1 tbsp cornflour to the sauce (stir very well) if it doesnt thicken enough.
  9. Add butter in veg and Serve hot with chapaties/lacchha parantha or over rice.