Palak Paneer Burjee

Palak (Spinach) and Paneer Sabji/Burjee to be served with rotis/parathas or can be used as a stuffing for puffs. Try this variation if you are tired of eating Palak Paneer.






Ingredients:
Palak (Spinach) - 1 bunch - chopped (leaves as well as stems if tender)
Red chili - 1 or 2
Oil - 1 to 2 tbsp OR Butter.
Paneer - 200 gms (appx. size of 2 sticks of butter)
Cumin (Jeera) - 1/4 tsp
Mustard seeds - 1/8 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp or more
Coriander powder - 1/4 tsp
Jeeravan powder - 1/4 tsp (or any garam masala of your choice)
Green Chili - 1 - slit
Kasuri Meethi (Dry Meethi leaves) - 1 tsp
Salt to taste
Sugar - pinch

Method:

• Heat about 1 tsp oil in a pan. Add red chilies, mustard and cumin. Once the seasoning is ready (mustard starts to splutter), add the chopped spinach.
• Stir and add in a pinch of salt. The leaves will start to wilt and leave water. Cover for a few if required. Cook till all the water has completely evaporated.
• In the meantime, break the paneer blocks into smaller pieces or chop into small cubes. These cubes will be broken down further when they cook.
• Move the spinach towards the side of the pan making a well in the middle. Add some more oil. Once hot add the paneer pieces and the spice powders. Add salt, green chili and dry meethi leaves and scrabmle the paneer.
• When oil starts to seperate, add sugar and salt and turn off the heat. Serve hot.