Palak Paneer or should I say 'Green Leaves Paneer'

This is one of the easiest yet the tastiest recipes. And I say 'Green Leaves Paneer' because, most of the green color things in my fridge goes into this recipe. The base note would still be Palak (Spinach), but I try to add a little bit of everything that is green to get a varied taste every time, and also basically to use up any leftover green leaves. Methi (fenugreek) leaves, curry leaves, coriander leaves, mint leaves, green peas and also the beetroot leaves. Yes, you heard me, the beetroot leaves. In fact this is one of the best recipes to use up your beet root leaves. This recipe serves four.


Ingredients:
Coarsely chopped Palak (Spinach) 2 bunches 
Olive oil 5 tablespoons
Garlic 4 cloves coarsely chopped
1/2 teaspoon turmeric
1/2 medium sized onion finely chopped
8 Cashews preferably roasted coarsely chopped
Finely chopped Green Chillies and salt to taste
juice of half a piece of lime or lemon
1/2 cup Paneer diced
1/4 cup grated Parmesan cheese (optional)


Rest of the ingredients mentioned below are optional and can be added in any quantity, preferably less than the quantity of spinach:
Methi (fenugreek) leaves 1/2 bunch (Coarsely chopped)
Curry leaves 5-6 sprigs  (Coarsely chopped)
Coriander leaves 1/4 bunch  (Coarsely chopped)
Mint leaves 5-6 sprigs  (Coarsely chopped)
Boiled Green peas  1/2 cup  (Coarsely chopped)
Beetroot leaves 1 bunch  (Coarsely chopped)

Method:
Heat 3 tablespoons of olive oil in a large skillet
Add in garlic, green chillies, curry leaves, cashews and turmeric
Once light brown add in onions and cook till they get soft and translucent
Now add in beetroot leaves and cook for about 3 mins on medium flame
Now add in Methi leaves and cook for about 1 min
Once lightly done, add in mint and spinach leaves and cook for another 1/2 a minute
Once lightly done add in boiled peas, salt and coriander leaves and toss a bit 
Now transfer it to a mixer and grind it coarsely with one pulse
Now add another 2 tablespoons of oil to the skillet and transfer back the ground paste.
Add in cheese and cook it on low flame constantly stirring, until cheese melts in
Now switch off the heat and add in the diced paneer. (I prefer them raw to fried, in this recipe)
And add in lime juice and it's ready to serve.


This curry goes well with both chapatis and rice.


Enjoy :)