Take a standardized 2L pressure cooker
and add oil to it. If trying out the first time around, I would suggest adding about 2 tbsp water
along with the oil. Give it a good mix until combined.
Next starts layering. Place the onions and tomatoes side by side. If you are adding the chillies, add them now.
Tips: If you don't care for the onion/tomato, skip this layer and go to the next step.
Add the mixed greens (or just spinach/palak) and press it down. It might look like a lot, but it will dwindle down and no, don't worry about your cooker. It can take it :)
Add the spices at this point along with the ginger garlic paste.
Tips: Be miserly with the salt and spices. A little goes a long way especially the salt since greens are generally saltier by themselves.
Next add the big blocks of paneer. I do not cube them now since I personally find it easier to remove them later while making the greens puree.
Variation 1: Instead of adding spices and paneer separately, you can combine the cubed paneer along with the spices and then add them on top.
Variation 2: This method especially is best when you use paneer right out of the fridge when it is hard. If using fresh paneer, simply add them towards the end of the cooking instead of now.
Cook for 2 whistles / about 5- minutes. If you don't get a whistle even after 6 minutes, simply switch off the PC. The gasket might be the culprit leaking away steam around the sides.
Release pressure immediately.
This is how it looks upon opening.
Remove the paneer and set aside. You can chop it into bite sized pieces at this point. Spinach/greens releases a lot of water and it makes it easier in a way to prevent burning.
Puree the greens to the consistency you like. Some prefer coarse while others love a smooth, silky and creamy gravy.
Add back the chopped paneer to the gravy
and mix until combined. Add in few tbsp of cream or milk for a richer creamier taste. I like to add in some lemon juice since it helps in the absorption of iron from the greens.
By Suganya on May 24, 2020