Palak Paneer (Spinach and cottage cheese curry)

This curry is one of my hubby's favorites! Also the credit goes to this recipe for creating a curry base.
Since I do not use any store brought spice mix for this curry, it was very difficult to bring out the flavors in spinach. Finally I succeeded by using the curry base.

Serves 4-
Ingredients

3 cups of spinach leaves
8 ounce paneer cut in desired shape (I cut in thin triangle shapes)
2 teaspoon besan (chickpea flour)
2 tablespoon curry base
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
2 green chillies (optional)
salt to taste

Method:

1. Wash spinach and boil in a cup of water. 
2. Once completely cooled, blend in a coarse paste. 1-2 quick pulses should be enough. Do not over blend.
3. Heat oil in a flat bottomed pan on medium flame.
4. Now add cumin, cinnamon stick, green chilies and spinach paste.
5. Let it simmer for 2-3 minutes, add some water for the right consistency.
6. Mix chickpea flour in a small bowl with little cold water. Add this in the simmering spinach.
7. Let the chickpea flour cook for another 2-3 minutes and add curry base.
8. Simmer for another 3-4 minutes on low flame.
9. Add paneer triangles, salt and stop the burner.
10. Your hot and satisfying palak paneer is ready, garnish with grated paneer.

Notes: As mentioned in previous recipes keep the flame low while simmering the curry. Nothing can beat slow cooking for combining the flavors together.

I usually cut the pieces in small triangles as consistently as possible