I have always been apprehensive about making palak paneer because I always thought it to be complex and time consuming. Turns out, once you learn a few tricks and plan it out, it can be prepared well under 30 minutes. This dish is rich in protein and iron and if you can afford the fat, you are looking at a wholesome, healthy meal. Don't be alarmed by the number of ingredients and procedure steps involved. It essentially boils down to 2 easy steps - sauteing onions and tomatoes with masala powder and mixing with boiled, pureed spinach.

Ingredients:

1. Spinach - 2 cups

2. Water - 1 cup

3. cloves - 2

4. Cardamom - 2

5. Ginger & garlic paste - 1 tsp

6. Turmeric - 1 tsp

7. Sour cream / heavy cream - 1 tbsp / 2tbsp

8. Onions - 1 (chopped)

9. Tomatoes - 2 (chopped)

10. Oil - 2 tbsp

11. Cumin seeds - 1 tsp

12. Green chillies - 2 (chopped)

13. Salt - to taste

14. Coriander powder - 2 tsp

15. Amchur powder - 1 tsp (optional)

16. Paneer - 1 block (cubed)

Procedure:

1. Microwave the spinach with half a cup of water for 7-8 minutes. Keep aside a few tbsp of onions and fresh cut tomatoes for the garnish.

2. Meanwhile, in a hot pan add cloves, cardamom, cumin seeds and green chillies. Saute for a minute.

3. Then add onions, saute another minute followed by ginger garlic paste and cook until onions become translucent and raw smell of the ginger garlic paste is eliminated.

4. Next, add tomatoes and masala powders (turmeric, coriander, amchur) and cook till tomatoes become soft.

5. Puree the spinach with another half cup of water (or more as needed but not more than 1 cup). I used a hand blender and blended in the same bowl I had microwaved in.

6. Add the spinach to the cooked masala in step 4. Continue to cook for about 4 minutes. Add salt at this stage.

7. Add cubed paneer.Mix with a dollop of sour cream or 2 tbsp of heavy cream and simmer for 2-3 minutes. You could also use whole milk if you want to tone down the fat.

8. Serve with fresh, chopped onions and tomatoes.