Ingredients:
1 bunch
Palak (Spinach) Leaves, cleaned and washed thoroughly
150
grams Paneer (Cottage Cheese), cut into cubes
Jeera: 2
tsps
Onion: I
medium sized, finely chopped
Tomato:
1 small, finely chopped
Ginger-Garlic
Paste: ½ tsp
Dry Red
Chilles: 2
Oil:1 tsp
Salt: To
Taste
Method:
In a
large pan, boil enough water to soak the Palak Leaves in. As the water starts
bubbling, lower the flame, dunk in the leaves, let boil for 2-3 minutes and
switch of flame. Let the leaves soak in the water for 5 minutes.
Scoop
out the leaves from the water, allow to cool and grind, along with 1 ½ tsps of Jeera,
to a smooth, thick paste. Keep aside
In a
non-stick pan, heat the oil, add the remaining ½ tsp of Jeera and allow to
splutter. Add the dry red chillies.
Add the
onions, sauté for a bit, then add the ginger-garlic paste. Fry well till it
starts turning brown.
Now add
the tomatoes and fry till oil starts leaving the mix.
Add the
palak paste and mix well. Add salt to taste, and very little water only if
needed, and stir well.
When it
starts bubbling, lower the flame and add the paneer cubes. Mix gently.
Let
cook, on a low flame, for 5 minutes. Switch off flame, cover and keep.
Tastes best
with hot Parathas.