The classic Punjabi side dish. This is one of the easiest dish that I learnt, to impress my husband. He loves it.
Mom used to frequently prepare this dish and serve it with chappatis.
Here it is…. Palak paneer.
4 small bunches of tender palak leaves, washed.
1/2 tsp jeera
1/2 tsp peppercorn
1 green chilli, slit
1 onion, finely chopped
2 tomatoes, finely chopped
100 gm paneer, cut into cubes
1 tsp + 2 tsp oil
Chop the washed palak leaves.
Heat 1 tsp oil in a pan. Once heated, add jeera.Wait till jeera splutters, then add pepper.Once the pepper is fried, add the green chilli. Fry for a minute.
Then, add the palak and cook it with closed lid.
While cooking, palak leaves water. Cook until the water is completely evaporated. Once evaporated, remove off the heat and wait for it to cool.
In the meanwhile, heat oil in a pan. Once oil is ready in goes chopped onion. Fry it till its pinkish. Then, add the tomatoes. Fry till the tomatoes are soft.
While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.
Mix it. Add about 1/2 cup water. Close the pan, let the mixture boil for 2-3 min.
Then, add the cubed paneer and continue boiling for a min.
Note: Paneer can be added fresh or after lightly frying it in ghee.
Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!
Enjoy it with chappati, roti or rice.