This is the mostly uncomplicated version that tasted really well. Wash and chop a bunch of spinach (not baby spinach). Make sure to change water a few times to get rid of any sand. This can be done a day or two in advance. In a large pan, heat some oil. Make small cubes of a pack of paneer (I used Swad). Add them to the pan and let them brown lightly on two three sides. Now, dice a large red onion, lots of garlic cloves (I used Vadilal frozen garlic cloves), and some ginger (I used some frozen paste I had on hand). Remove the paneer pieces and set aside in a plate. In the same pan, add some more oil and ghee, add some cumin and ginger ans garlic. The garlic needs to brown ever so slightly. Then add chopped onion, a pinch of salt, and let it sauté for a few more minutes. In the meantime, thaw out a pack of frozen mustard leaves (Sarso - I used Vadilal brand) in the microwave. Wash it once to make sure there’s no dirt. Once the onion starts to brown on the edges, add turmeric powder, red chilli powder (just a pinch) and coriander powder. Let it sauté and then add the greens (I didn’t come se any tomatoes and the colour was great). Add some water and some more salt and let the greens wilt and cook for 3-4 minutes, without covering. Now transfer everything to a vitamin, add some water and blend until fairly smooth. This step is so worth it! Transfer back to the pan, add a bit more water , salt, amchur, garam masala powder and the paneer pieces and cook for a few more minutes. There’s one more tadka, but it is worth it. Finely chop a few cloves of fresh garlic. Heat some ghee in a tadka pan, add the garlic and let it brown (Sindhi style). Add a piece of whole red chilli and add the tadka to the saag paneer. Serve hot with parathas. Will make a really nice weeknight dinner.
Fafda: 200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder. https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi: In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
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