By Jan Calvert
Balbir Singh Sekhon was a well-loved Punjabi writer of short stories. Palak Paneer was his favourite recipe.
Rimpu Bains, of Leeds City Libraries, said: “Palak Paneer is a staple dish in the North of India, commonly served in homes and restaurants. The ‘Palak’ is spinach and ‘Paneer’ is a popular Indian cottage cheese. The dish is both tasty and nutritious.”
It is full of iron, calcium and vitamin A, K and C. It supports muscle growth, immunity, and bone health.
Ingredients
- 2 packets of baby spinach
- 1 packet of cubed paneer
- 2 onions
- 4 cloves of fresh garlic and a 3 cm piece of fresh ginger
- 1 green chilli
- Tomatoes – fresh and tinned
- Spices – salt, turmeric powder, garam masala, coriander (cilantro) fresh or powdered, dry fenugreek (methi), cumin and mustard seeds.
Method
Wash the spinach, leave to drain and cut finely
Fry the cubed paneer in a small amount of olive oil until slightly brown or pop it in the air fryer for 10 minutes and set aside
Fry cumin and mustard seeds in olive oil, add the onions
When onions are softened and brown add finely cut ginger and garlic
Add tomatoes and green chilli, simmer for 20 minutes
Spice with turmeric powder, garam masala, dry methi and salt to taste
Cook the tarka (sauce) well then add spinach and the pre-fried paneer.
Serve with rice, homemade chapatis or naan bread.
- Leeds City Libraries have books of short stories from India and around the world and a great diversity of recipe books. Find foods which are tasty and keep your family healthy!
Sponsored content
