Ingredients:
1 bunch fresh spinach
2 to 3 sp sour cream (optional)
2 tbs ghee or vegetable oil
2 tsp ground coriander
1 cup paneer, cubed
½ tsp tumeric
1 tsp salt
¼ tsp pepper
½ tsp sugar
1 pinch asafoetida
Method:
Chop the washed and drained spinach leaves into small pieces.
Heat the ghee in a saucepan over medium heat and fry the powdered spices.
Put the chopped spinach into the saucepan with the 3 tablespoons of water.
Cover and cook gently until the spinach is tender.
Now put the cream and the cubes of paneer.
Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.
Serve 'Palak Panner' as a main dish with rice or hot chapatis or both.
Note: Instead of panner cubes you can put cut potato. And if you want you can add red chilly powder instead of black pepper.