I was making Palak Paneer today and my husband said that he would only eat if it is hot and spicy. He thinks I make the dish too bland, So I had to make him rethink that if you want you can make the dish real hot and spicy. He had to put his foot in his mouth.
When I started making the Palak Paneer, I thought I had all the ingredients, but when it came to adding spices I did not have the right ingredient. I don't like too much red chili powder I don't know why. So I looked in the fridge and I had only two small green chilies which weren't enough to add the heat my husband was looking for in the sabji.
So I looked at the pickled jalapeño jar and thought for a minute and came up with this.
Palak Paneer recipe:
1 bunch of fresh spinach washed and chopped or 1 pound of frozen spinach
1 cup of paneer cubed and fried(store bought or home made)
1 big onion chopped finely
4 garlic cloves chopped finely
1/2 inch ginger grated
salt to taste
4 tbsp oil or ghee
1/2 tsp chili powder
1/4 tsp haldi
pinch of hing
1 tsp jeera
1 tbsp or more chopped pickled jalapeño
Heat half of the oil or ghee in a pan and add half of the chopped onion, saute till its golden brown, now add half of the garlic and saute for few minutes, now add the ginger and saute again.
Now add the spinach and salt and cook till it's almost done. Cool slightly.
Add the whole spinach mixture into the blender or processor and process till its smooth and pureed.
Now heat the remaining oil or ghee in a pan and add jeera, once it pops, add hing and then the rest of the onion and saute. Now add the remaining garlic and fry for another minute or so and then add all the masalas and the jalapeño and then add the spinach mixture. Add little bit of water if the mixture seems too dry. Adjust the salt and other seasonings and then add the paneer cubes. Simmer the sabji for 10 minutes and then serve with Naan or Roti or Paratha.
The jalapeño gives it a nice tangy and spicy taste, it doesn't alter the overall punjabi taste.
Verdict: Hubby dear was happy and me too!