Palak Paneer

North Indian dish with blanched spinach and paneer. I really fell in love with this dish in Boston, in a street food restuarant. Palak paneer and jeera rice is a wonderful combination.
This is the closest one I could replicate. Easy on your stomach with not much masalas.
Preparation Time :10 mins | Cooking Time : 15 mins |Serves: 4

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Ingredients:

Palak/ Spinach- 1 bunch
Paneer - 7 oz/200gms

Green chili - 3

Onion - 1 small chopped finely

Tomato - 2 medium chopped finely

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Chili powder - 1/4 tsp

Jeera/seeragam - 1 tsp

Garam masala - 1/4 tsp (optional)
Wheat flour - 1 tbsp mixed in water.

Fresh cream - as needed

Oil

Salt to taste

Method:

• Blanch spinach in boiling water and transfer to ice cold water to retain its color.

• Grind with green chili, don't grind to a fine paste.

• Take a deeper pan, add some oil season with jeera. When splutters add onions, ginger garlic paste and fry until translucent. 

• Add tomatoes and cook until mushy. Now add the turmeric, chili powder, garam masala and salt.

• Add the ground spinach puree .

• Also add the wheat flour mix and bring it to boil. This makes the spinach to blend together as a sauce.

• Stir in the paneer and switch off the flame. Now add the fresh cream and serve.

• Transfer immediately to your serving bowl to retain its color. Enjoy with roti or jeera rice.

Note: The wheat flour is added to get a thicker consistency in order to reduce the  heavy cream. You can add just the cream if you want.