Spinach (palak)
Green chilies
Onions
Tomato
Ginger
Garlic
Dhaniya (coriander) powder
Red chili powder
Salt
Sugar
Cream
Vegetable oil

Palak Paneer

1. Chop the palak and boil until it gets completely soft. Add little bit of water as spinach discharges lot of water while boiling.
2. After boiling put the entire palak with the boiled water (as the boiled water contains the nutrients) into a blender. Then blend until it becomes a fine paste.
3. Then make a paste of onions, tomato, green chili, ginger (small piece) and garlic (4 to 5 cloves).
4. Then take oil in a kadai and add the above onion paste and fry it under medium flame for 7 to 10 minutes. Then add the palak paste to the kadai and fry it until the smell of palak goes off.
5. Then add dhaniya powder, red chili powder (as per ones own taste), 1/2 spoon sugar and salt. Then mix the entire thing and boil for another 5 minutes.
6. Now before serving, take paneer cubes and fry in little bit of oil so that it turns little bit golden brown. Then add these paneer cubes to the palak gravy and boil it for 2 to 3 minutes.
7. Before serving put cream on the palak and serve with parathas, naans, chapathi.
   Preparation time: 30 minutes