Indian cottage cheese in spinach gravy (palak paneer)

Palak paneer is a popular Indian dish. There exist many variations to the recipe. Some people overload the simple dish with spices. Some others, like the expat celebrity chef I saw on TV the other day, choose to boil lots of water , cook the spinach in it, drain the water and dunk the leaves in cold water! I was outraged at the sheer waste of all those fabulous nutrients. Greens are delicate store houses of nutrients. Treat them easy! I like my palak paneer simple. The dish tastes yummy too. Do try and let me know what you think...
Spinach (palak)- 2 bunches
Onion - 1 big (finely chopped)
Green chillies - 3 Nos
Ginger - 1 short piece
Cumin (jeera) - 1/4 teaspoon
Low fat paneer (cottage cheese) - 200 gms
Milk - 1/2 cup
Salt to taste
Cream for garnish

Clean and rinse out the spinach well.
Heat a teaspoon of oil in a non-stick skillet, add the cumin and let crackle. Add the onions, ginger, green chillies and saute till onions turn translucent. Put in the spinach and simmer cook with a lid on. Cook only till the leaves wilt (about 5 minutes).Cool and grind in a mixer bowl.

Cut the paneer into small cubes and place in chilled water for few minutes. Drain. Heat 2 teaspoons of oil in a skillet. Add the paneer and stir fry till the cubes start browning. Add a pinch of turmeric powder and fry again. Pour the spinach mixture in. Simmer for a minute and add the milk. Add salt to taste and keep on low fire for a couple of minutes. Taste to check if the raw flavour has left the gravy. Take off flame. Transfer to a serving bowl and garnish with a squirt of cream on top.
PS: At home , I sometimes avoid the cream. Save the fat for parties :-)