HYDERABADI PALAK PANEER

Ingredients:
1/2 kg - paneer, cut into small cubes
Palak washed and boiled and then blended into a smooth paste
2 - onions
1 bunch - mint
5 - green chillies
2 tsp - ginger garlic paste
2 - tomato
3 tsp - cream
1/2 tsp - garam masala powder
1/2 tsp - tumeric powder
1/2 tsp - red chilli powder
5 tsp - oil

Method
First, deep fry paneer.
Remove onto a plate and drop it in cold water and keep aside.
Blend onions and mint leaves; blend tomatoes and green chillies separately.
Heat oil in a kadai, add bleded pastes, fry till the colour changes.
Add ginger garlic paste and fry for 2 min.
Add tomato paste and fry for 5 min on a low flame.
Now add paneer pieces (preserve the water in which paneer was soaked) and fry.
Then add palak paste, tumeric powder, red chilli powder, garam masala powder, salt and the water in which paneer was soaked.
Finally add coriander leaves.
Add green food colour if required, mix well and let it cook covered for 10 min on low flame till the gravy becomes thick.
Add cream before removing from the heat.
Serve with jeera rice or naan.