We will make the Palak Paneer in three different parts of work. First of all you prepare Paneer as described in this recipe.

You can then, in the second part, prepare the spinach. Wash the spinach leaves, cut off the very hard ends of the stems and then cut the leaves into small pieces. Put them in a pot, cover that pot with a lid and put it on your stove on medium heat. The spinach will leave water and will start cooking in this water. After five minutes you need to open the lid, churn one time and then let it cook further with an open lid so that the remaining water can vaporize. When the spinach is cooked and the water is gone, turn the heat off and put your pot aside.

The third part is making your tadka and finishing your dish. Wash the tomatoes and cut them into small pieces. Heat up the olive oil in a deep pan and when it is hot, add cumin, garam masala, coriander, turmeric and ginger. Keep on stirring the spices and when they have developed their aroma, add the tomatoes into the pan. Let the tomatoes get soft and cooked, even mashed a bit. When they are soft, add the paneer in lose pieces into the pan and mix it well with the tomatoes. Finally add the spinach into the pan, mix it with the rest and add salt according to your taste.

Take your pan off the heat and enjoy a wonderful new dish!