Palak paneer / Spinach pesto with indian cottage cheese enriched with goodness of cashews and green peas. The best palak paneer ever and kid friendly too.
Wash and clean the spinach leaves throughly. Chop them roughly and blanch in hot water with salt and pinch of turmeric.
Cool it and puree it in mixer along with cashews, half portion of green peas, ginger, chopped coriander leaves, onion, green chillies and lemon juice. Make it a coarse paste.
In a pan, warm up the butter. Saute the remaining green peas. Then add the spinach puree. Once the water dried up completely, add all the spices mentioned above. Keep sauteeing at medium heat. Add salt and sugar around 1 teaspoon .
After adjusting the seasonings, add warm water as per the gravy consistency.
In a separate pan, heat the oil and lightly fry the paneer pieces till golden brown.
Add the paneer pieces to the spianch gravy. Mix it lightly.
Stir in milk or cream.
In a separate pan, warm up the ghee. Temper the ghee with fenugreek seeds. After tempering remove the fenugreek seeds and stir in the flavoured ghee into the palak paneer. This is to further enhance the flavours.
Serve the palak paneer with roti, naan or kulcha.
I have not added dried red chillies in tempering or red chilli flakes because of my kid. Feel free to add that.