Yes, palak paneer is easier than I thought.

Palak paneer has quickly become one of my favourite dishes. I've been eating it for years at restaurants, and weddings but as far as I can remember, my mother and I have only made it at home on one occasion (and that was actually aloo palak - palak paneer's cousin.) Over the last few months, I must have made this creamy dish at least 5 times and each time it has been a winner. I think what turned me off making it before was the amount of preparation I thought would have to do. Since then, I've gotten it down to a science, and I can manage a very tasty palak paneer in under 25 minutes. 

Palak Paneer (serves 2-3)

• 2 packed cups of fresh palak or spinach
• 2 small tomatoes, or 1 large tomato
• 1 medium sized onion
• 1 tsp ginger garlic paste
• 1 tbsp ghee
• 1/2 tsp  haldi or turmeric
• 1/2 tsp lal mirch or red chili powder
• 1 tsp dhania or coriander powder
• 3 tbps fresh cream 
• 1/2 cup of paneer cut into small cubes
• salt to taste

Wash the spinach leaves very carefully; they're delicate, and can sometimes harbour a bit of dirt. Steam the leaves until they wilt. If you're using a pressure cooker, then one whistle should do the trick; if not, then just about a minute or two in a normal pot. Add a little water before steaming, but not too much because the palak will leave some water of its own. When the leaves are wilted, they will be darker in colour and much softer, but they shouldn't disintegrate. 

Puree the palak in a mixie and keep it aside. Heat the ghee in a kadai, and add the onion, ginger garlic paste, and jeera. When the onion becomes clear, add the tomato, haldi, lal mirch, and dhania powder. Cook, and cover until the tomato and onion dissolve into a paste (it will leave some ghee on the sides.) Add the palak to the paste and cook it until it darkens in colour. This should take about 2 or 3 minutes. Now add the paneer, and add salt to taste. Keep the kadai covered and cook for another 2 or 3 minutes. Garnish with thinly sliced tomatoes or ginger, and serve with naan, or chapati. 

A quick note: To make aloo palak, substitute the paneer for aloo or potato. Boil the aloo until it is soft, then cut it into small cubes. Fry the cubes until they are golden brown on all sides and add these to the cooking palak.