Ingredients 

• Palak - 1 bunch
• Paneer - 1/4 kg
• Onions - 2 
• Tomatoes - 3 
• Oil/Ghee - 5 tbls
• Garlic paste - 2 tsps 
• Ginger paste - 1 tsp
• Red chilli powder - 1 tsp
• Corriander powder - 3 tsps
• Moti elaichi - 1 
• Cinnamon - 1" stick

• Pressure cook the palak with 1 or 2 green chillies (as taste demands) and puree the steamed palak 
• Cut Paneer into cubes and soak it in water in which turmeric has been mixed. 
• Take a cooker and heat oil. Add both the whole spices and fry till it crackles. 
• Add finely chopped onions and after 2 minutes add the garlic and ginger paste. Fry till nice and brown 
• After onions have browned, add chilli and corriander powder and fry for two minutes. 
• Add grated tomatoes (without the skin) and fry till it becomes brownish and oil starts collecting around the masala. 
• Add the pureed palak and fry for 2-4 minutes. 
• Add the Paneer cubes and stir softly as the paneer can break. 
• Cook it on pressure for one whistle.