Tryst with Grub

The anglicized title can be roughly translated to our ubiquitous Palak Paneer. It originates from Punjab and like many of their other dishes are meant for the hard working among us. I was giving a hint to the calorie count in case I was not clear there. Anyway let me jump into my version of this nutritious and vibrant dish.
Get your hands on a good bunch of spinach. Remove the roots and the tough stalks. Ensure you allow it to sit in water for a while and thoroughly rinse to clear all the dirt. This step is vital unless you wanna get a real taste of soil in your final dish. Chop it up any way you like. Spinach consists of water predominantly and once you cook it it just shrinks. A few drops of cooking oil in the pan. Add chopped onions and garlic. Saute them till they are caramelized. Add in some chopped chillies. Now pop in the spinach and cook this till all the water evaporates. I also add a stock cube to give the final dish more flavor and volume

Allow this to cool down. Put the mixture into a blender. Pour in water to cover the mixture and blend away till you get a thick puree. Put this puree back onto the pan. Add in some tomato paste / puree and some coriander powder and allow it to simmer on medium heat. Add paneer cubes, cumin powder and take the pan off fire. Now add a tablespoon of cream or more if you like your gravy to taste richer. Do adjust the seasoning. Serve this piping hot with a bread of your choice.