Ingredients
250 gms paneer
1 tbsp oil
2 medium onion minced or grates
1 inch ginger chopped finely
3-4 garlic cloves minced
3 green chillies finely chopped
2 tbsp ghee
2 bay leaf
4-5 black peppercorns
2 cloves
1 tsp cumin
pinch of asafoetida
1 tbsp roasted crushed coriander seeds
1/2 tsp haldi/turmeric
1 tbsp dhania powder
1 tsp red chilli powder
1/2 tbsp kasoori methi
1 medium tomato
salt to taste
small handful of chopped spinach
1 cup palak puree
1/2 cup cream
1/4 tsp nutmeg powder
1 drop kewra essence
Tempering/Rogan
1 tbsp ghee
1 inch ginger juliene
2 red chillies
1 drop kewra
coriander sprigs for decoration
Method
1.Do start with chopping the onions as fine as you can or grate it.Now ginger -garlic and chillies and bash them together in a mortar-pestle.
2.Heat 1 tbsp of oil and 2 tbsp of ghee together in a pan.To this add the whole spices like bay leaf,2 cloves,peppercorns and cumin seeds.Once the spices starts releasing the aroma add the ginger-garlic-chilli paste and stir fry them till the raw smell goes.Then add the onions.
3.Add a pinch of hinge to the masala which is frying.In another small pan roast the coriander seeds and crush it and keep it aside.
4.Now once the onion starts turning brown in color.Now add the powdered masala viz, the haldi powder,redchilli powder, coriander powder and mix well.
At this moment add the kasoori methi at this point.Once the kasoori methi starts releasing the aroma add the chopped tomatoes.This is the trick to make it restaurant style.Mix it well and now add the salt.Add a little water so that the masala does not burn and the tomato starts getting softer.Now add a small handful of spinach chopped to this masala.
5.After adding the chopped spinach add the roasted coriander seeds which is bashed nicely.Again the coriander seeds are roasted and we don't have to cook it more.Now add a 1/2 cup of water and mix well.Then add a 2 tbsp of cream and mix well.
6.Now goes the Palak puree.Keep stirring the palak puree until oil starts releasing from the curry.To this add the nutmeg and 1 drop of kewra essence.Check the seasoning and add the paneer and mix well.
7.Pour the dish into a serving dish and prepare the rogan. In a small pan heat 1 tbsp of ghee, add the red chilli, cumin seeds mix well and 1 drop of kewra. Sprinkle it on top of the palak paneer, some ginger juliene, thick cream and sprig of coriander and done.
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