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Nava K's Palak Paneer (Spinach Indian Cottage Cheese)

Hi Darlings, 
Recipe of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer?  Indian cottage cheese, which for a fact, you can make at home and homemade paneer without a doubt, is the best. Still, there is such a thing as store bought paneer. Supposedly, homemade, home style paneer you can pick up at the Indian stores for the matter of “convenience for cooking”. Not to say I have not had my hands-on experience to making paneer in my kitchen, yet, these days, since I prefer least time to cooking, I usually settle for the store bought ones. The store ones too, by far, are a great choice. Furthermore, these days, considering that such ingredients have travelled and are still travelling around the globe due to global trading, you get ample choices to various types of paneer at the Indian stores. Including in Malaysia, those made, sealed, embossed and transported from India. For this, my version to palak paneer, yea, store bought, a couple of dollars paneer. To the recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this delightful Nava K’s Palak Paneer.

 
Ingredients 
1 packet paneer - cut into cubes.
1 bunch palak/spinach - cut off the roots, pluck the leaves, just a tiny bit of the stems and blend them with some water. 
Indian yogurt - as needed (whisk) 
1 tsp ginger paste   
1 tsp garlic paste 
2 bay leaves 
6 shallots - slice 
Ghee - as needed 
Salt to taste 

Method 
After blending/pulsing the spinach, cook to remove the raw smell. 
Remove from heat. 

Into another pan, heat ghee. 
Add shallots, ginger paste, garlic paste, and paneer. 
Fry for a while. 
Stir the paneer, ensure paneer does not break. 
Add bay leaves. 
Stir. 

Tip these ingredients into the cooked spinach, add salt and yogurt. 
Stir and dish out.

 

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