A dish we learnt from Anita Randhawa whom we featured in our SoulFood for SoulMates column. This is a typical Kashmiri side-dish which is authentically cooked in mustard oil. Anita says that you can use any other oil of your preference. Simple to cook & rich in flavour, we enjoyed this side-dish with Rotis fresh from the Tandoor.
Ingredients:
Paneer – 250 gms, cut into medium cubes
Spinach (Palak leaves) – 1 large bunch or 2 medium bunches
Fenugreek leaves (Methi) – 1 small bunch
Dry red chillies – 2
Garlic – 5-6 cloves, chopped fine
Onion – 1 small, chopped fine
Coriander powder – ½ tsp
Red chilli powder – ½ tsp
Mustard oil – 2 ½ tbsp, and for deep frying
Salt – to taste
Method:
1) Wash the spinach & fenugreek leaves very well. Drain. Snap off the ends of the larger spinach leaves & roughly tear the leaves up. Chop the fenugreek leaves. Set them aside together.
2) Heat 2 ½ tbsp mustard oil in a wok. Reduce heat and add the red chillies. As they turn deep red, add the chopped garlic & onions. Saute for 2-3 minutes.
3) Now add the spinach & fenugreek leaves, red chilli powder, coriander powder & salt to taste. Allow this to cook on low flame, stirring occasionally until tender & the oil starts separating.
4) In the meanwhile, heat the oil for deep frying in another wok. When hot, deep fry the paneer cubes until golden, remove and drain off excess oil by placing on an absorbent paper.
5) Toss the paneer into the simmering greens. Add ½ cup hot water, stir & allow to cook over low flame for 10-15 minutes. Switch off flame & transfer to serving dish.
Serve with steaming hot rice.
