n Palak Paneer - If you're using frozen paneer go on out it and then maintain at room temperature for 3-4 hours prior to cooking or you are able to defrost it.Take oil into are moderate sized thick tawa (horizontal pan) and place little oil within it. Add the paneer cubes and fry till they're golden brown. Sprinkle some salt on it and put it aside.nn  nn Gravy-- Steam the spinach (palak) in a steamer or pan roughly 56 minutes. To steam in a bowl cut the palak and add a spoon of water and then cover it for 5-6 minutes.nn  nn Take a non-stick pan and put oil into it and heat medium heat. Insert jeera for a few seconds. Now add the pureed paste keep stirring as it tends to flutter close to. Partially cover the pan for roughly 7-8minutes sporadically waking. Bring some water if the gravy is too thick. Add salt and a pinch of sugar. Add the sour cream, then mix gently and then add the paneer. Cook for 56 minutes just before shooting it off the stove. Drink roti or chapati.nn  nn Note--You can roast the total paneer by just putting the paneer S Lab on tava and massaging it onto both sides till golden brown. Cut into tiny pieces as soon as trendy.n