Palang Paneer!

Turmeric, one of the spices traditionally used to make curry, has a long history of medicinal uses in both Chinese and Indian healing systems. Its anti-inflammatory action has been employed by traditional practitioners to treat conditions including flatulence, jaundice, menstrual problems, toothache and bruises.

Try to use turmeric powder in all your cooking as possible and if used in the following recipe, the green colour would remain more green.

Here I am discussing about a recipe which is very beneficial to health as it consists spinach, and everybody knows how spinach affects our body, as it contains iron and other elements.

Palang Paneer (Spinach with cottage cheese)

Ingredients
1 kg spinach,
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon oil
1 cup onion, finely diced
500 gm cottage cheese or Paneer, cubes
1/4 cup chopped fresh coriander leaves

Instructions
1. Wash and drain spinach, removing any coarse stems and midribs. Cut into half-inch strips and boiled in plain water with a little salt.

2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.

3. Heat the oil in a boil and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.

4. Add the paneer cubes (lightly fried) and 2 cups water.

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 10 minutes more.

7. Correct seasoning to taste. Garnish with the chopped fresh coriander leaves if desired.

Serve with hot rice or home made chapatis.