Ananda's Palak Paneer
An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.
Ingredients
| ½ | pound |
paneer
pressed fresh cheese (similar to ricotta) |
* |
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cayenne pepper
or to taste |
* |
| 1 | tablespoon |
ginger root
minced into a paste |
|
| 4 | each |
green chili peppers
fresh or red dried |
* |
| 2 | medium |
tomatoes
fresh or canned, pureéd |
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | pound |
spinach
fresh or frozen |
|
| 1 | x |
tomatoes
for garnish |
* |
| ½ | cup |
yogurt, plain
|
Directions
Cut the paneer into ½ inch cubes.
Heat one tablespoon of oil in a skillet over medium-high heat.
Fry the paneer quickly until very lightly browned on all sides.
Remove to paper towelling and set aside.
Add the remaining tablespoon of oil to the skillet, heating over medium-high heat.
When the oil is quite hot add the cumin seed and cook until they sputter, about 30 seconds.
Add the turmeric, cayenne pepper, hot chilies and ginger. Cook for another 30 seconds to a minute.
Add the puréed tomatoes and cook until bubbly, about 5 minutes.
Add the fresh chopped or thawed frozen spinach. Mix well and cook for a couple of minutes.
If you notice too much liquid from the spinach you may wish to add some of the flour/water mixture as needed to help bind and thicken things together. Simmer for two minutes.
Add the yogurt and salt.
Allow to simmer for 6 minutes, stirring occasionally.
Return the paneer to the pan, mix and let cook for a couple of minutes.
Garnish with tomatoes, serve with basmati rice and naan or roti.
Nutrition Facts
Serving Size 215g (7.6 oz)
