In #CovidCooking at the special request of @angie_dalli & recommendation by @NeelaJan
Here is my Palak Paneer recipe.
I have used one big bag of spinach (the Coles big bag kind).
First: Grate garlic & ginger. I like it grated, you can used crushed. Always fresh. Lots of it. /1

Next finely chop a small brown onion & a small tomato. You can use canned, crushed/diced tomatoes.
Remember that if you use a lot of onion/ tomato, this will overpower the taste of spinach & you want to avoid this. /2

Next: Cooking the spinach.
It is critical that the spinach is not overcooked.
Fill your kettle & bring it to the boil. Pour the boiling water over the spinach in a bowl. Cover for a couple of minutes & then immediately transfer the spinach to a bowl of cold water /3

Now you can whizz the spinach to a purée & put aside. Cut the paneer into cubes.
The paneer is Make/ Break.
Lemnos paneer from the supermarket is ok but look for an Indian dessert store where you will get freshly made paneer. (In Melbourne, I recommend Sweet India) /4

The authentic version of palak paneer is made by frying the cubes of paneer to a lovely golden brown colour.
The homely version is made by soaking the paneer cubes in warm water to soften them up.
I go half & half because my kids like both versions /5

Now: Real cooking
(Yup! Everything you did so far was preparation)
Heat ghee in a pan (you can use oil but ghee tastes much better). Once hot, add cumin seeds till they crackle & then add whole green chillies.
If you like , add a green chilli to the spinach when you purée /6

Next add the grated/ crushed garlic & ginger. Fry well till it starts to change colour and you can smell that beautiful garlicky smell.
(If you don’t like the smell of garlic, this recipe is not for you) / 7

Next add in the chopped onion & fry till the onion is a light brown colour. You should be able to see the colour difference between the darker garlic/ ginger & lighter onion.
Add chopped tomatoes, salt & a T-spoon of garam masala. Fry well.
(Buy a good brand: MDH is my reco) /8

Bung in the spinach puree and mix it into the tomato-onion-ginger-garlic mix. Finally add the paneer cubes (both varieties: fried & soaked in warm water). Mix well & allow the whole thing to simmer gently.
The final touch is to add double cream- a little or a lot. You decide /9

Serve with a dollop of cream & ghee (or butter)
Best eaten with rotis.
If your local Coles makes fresh flatbreads, these come as close to rotis as possible. They can be warmed up in the toaster. Remember to coat them with ghee (or butter) before eating. / Fin