Palak Paneer

1. Blanch spinach in boiling water for 1 minute.
2. Drain the water and put the blanched spinach in ice cold water for 2 minutes.
3. Transfer spinach to a blender and add ginger and green chilies. Then blend until smooth.
4. Cut the paneer into cubes.
5. Heat up oil in a deep fry pan and fry paneer.
6. Put the fried paneer in water for 5 minutes to softenits texture.
7. Heat some oil in a pan and add cumin seeds and let it crackle.
8. Add bay leaf and chopped onions and saute until onion softens.
9. Add garlic and cook until it becomes aromatic.
10. Add tomatoes, turmeric powder, hing, red chilli and salt to taste.
11. Take the blended spinach and add to the pan.
12. Stir to combine well and add water.
13. Let it simmer for 10-15 minutes before adding garam masala.
14. Gently stir well before adding paneer to it. Let paneer cook for another 2 to 3 minutes.
15. Lastly add the cream and stir well to combine.
16. Remove from heat and serve with roti or other Indian breads.

Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box

Trivia :

Spinach is native to Persia (present day Iran). It made its way into China in the 7^th century and Europe in 12^th century.

Popeye the sailor helped increase consumption of spinach in the United States by a third!