Now "makke di roti and sarson saag"(corn/maize meal tortillas and mustard greens curry) is one such favourite combination that almost all of us would have loved at some point.This recipe originated from rural areas of punjab where farmers would eat this after a long and tiring day of working in the fields.This is usually accompanied by a tall glass of full cream sweet to the core" lassi"(a drink made from sweetened yoghurt).
But i decided to stay away from it because it is so popular that almost everyone knows the recipe so well its no point retelling it again.
Instead; i did a jowar (sorghum)roti with a hearty palak paneer with a twist(i called it patiala palak paneer because i couldnt find a heartier sounding name).Here is the recipe:
patiala palak paneer
fresh paneer(cottage cheese)-250 gms
palak(spinach)puree-1 cup(i blanched the spinach leaves in hot salted water for a minute before pureeing it)
tomatoes(sliced in strips)-2 medium sized ripe ones(if u want u can deseed them)
grated onions-1 medium sized bulb
garlic cloves-8 to 10
whole coriander seeds-i tspn
cumin seeds-1 tspn
whole dry red chillies-2 or 3
cumin powder-1 tspn
garam masala powder-1 tspn
paprika.red chilli powder-1 tspn
turmeric powder-1 tspn
salt to taste
oil/ghee to saute
- heat a tblspn of oil/ghee in a heavy bottommed pan or wok.when the oil is hot enough add cumin seeds and the whole coriander seeds followed by the red chillies.
- Add the whole garlic cloves and then throw in the grated onion and ginger.saute till the mixture is well cooked and is golden in colour.