Palak paneer

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.

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Ingredients
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

And then…
Chop the washed palak leaves.

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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.

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Then, add the palak and cook it with closed lid.

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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.

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While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.

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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.

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Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!

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Enjoy it with chappati, roti or rice.

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