Palak Paneer

1 big onion finely chopped
2 big tomatoes finely chopped
3 garlic cloves finely chopped
5 garlic cloves (need not chop)
1/4 inch of ginger (need not chop)
3 green chilies (need not chop)
2 packs of baby palak (spinach, washed and cut)
2 cloves
1 inch cinnamon stick
2 bay leaves
1 tsp turmeric powder
1 1/2 tsp of jeera powder
1 1/2 tsp of dhania powder
1 1/2 tsp of chili powder (according to your spice level)
1 cup cut paneer (if needed fried in a little oil)

Put the spinach and "need not chop" items into water in a pan and make it cook for 10 mins without using a cover for the pan. The reason for not using the cover is the spinach will lose its original color if covered and cooked. Then take the cooked items from the water and put it in a blender and blend it thoroughly. In another pan, heat 2 tbsp of oil and put the cloves, cinnamon stick and bay leaves and then add chopped garlic and onion to it. Add a little bit of salt to the onions, so that water content in onions will evaporate easily and will get cooked faster. When the onions, turn brown or translucent, then add turmeric powder, add chopped tomatoes and let the tomatoes mash well, so that we don’t have any chunks coming into our mouth in the creamy palak paneer. Then add dhania powder, jeera powder and red chili powder, cook until the raw smell of the spices are gone. Then add the grinded mixer of palak to the pan. Then add the fried/non fried paneer to it. Mix it thoroughly and wait until oil oozes out from the palak. Then finally add whipped cream cheese to it to make it richer.

Tasty Palak paneer is ready to eat with any chapatti, roti or even with rice.