Palak Paneer

serves: 6

Palak - 2 lb, washed and coarsely chopped
Paneer - 2 cups, cubed
Butter or Ghee - 2 tbsp
Onion - 1 medium, finely chopped
Coriander powder - 1/2 tbsp
Red chilli powder - 1/2 tbsp
Jeera powder - 1/4 tsp
Garam masala - 1/4 tsp
Cashews - 5
Poppy seeds - 1 tsp
Tomato - 1 medium, cut into 2 inch cubes
Turmeric powder - a pinch
Curds - 1/4 cup
Salt - to taste
Sugar - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Black peppercorns - 4
Lemon wedges - for garnishing

1. In a medium pan, heat about 1/2 tbsp of butter, fry the paneer cubes till they turn slightly brownish and then take them out and set aside. Now fry the palak to the same pan until it is done. Allow to cool and grind to a paste.
2. In a small pan fry the cinnamon, clove and pepper corns in 1/2 tsp of ghee and powder them.
3. Grind the cashews and poppy seeds with 2 tbsp of water into a smooth paste.
4. In a thick bottomed pan, heat the remaining butter and add the powdered spices and after 1/2  min add the chopped onions and fry until they are crisp and golden brown.
5. Add the coriander powder, red chilli powder, jeera powder and mix well. Add the tomatoes and cook until the water content reduces and a gravy is formed.
6. Add the whipped curd. Cook on low-medium flame until the oil floats on top.
7. Add salt, sugar, ground palak, turmeric and cook for another minute. Stir in the cashew-poppy seed paste, add water as desired and cook until the gravy thickens.
8. Add the paneer cubes, sprinkle the garam masala, stir gently and remove from heat. Keep the pan closed for another 2 minutes.

9. Garnish each serving with a wedge or twist of lemon or lime.