18 August 2009

Palak Paneer like a Pro

This recipe was followed to the T from Camillia Punjabi's 50 Great Curries of India, which is a wonderful cookbook recommended to me by S and V. The recipes encompass the culinary pallete of the length and breadth of India, and surprisingly, include some delicious Parsi fare which truly appeals to the Bombayite in me!

Serves 2-3

400 gm packet of paneer (cottage cheese)
9oz fresh spinach (remove stalks and clean thoroughly)
1 onion, chopped
2 tomatoes, pureed
2 green chillies
1" piece of chopped fresh ginger
1 clove garlic, chopped
1/4 tsp cumin seeds
a pinch of fenugreek seeds
2 tbsp oil

Cut paneer into bite-size cubes and lightly fry on a pan. I used Pam spray and placed the cubes on the hot pan, sauteing till they browned lightly on all sides. Set aside.

Cook the spinach with the green chillies, ginger, a pinch of salt, and a little bit of water. Camillia says to cook this on an open fire so that the spinach retains its bright green color. When the spinach has wilted and looks cooked, take off the fire and cool. Puree this mixture in a processor to make a fine paste.

In a skillet, heat oil and fry the fenugreek seeds for 30 seconds. Add onions and cook till lightly colored. This took about 6-8 mins. Add garlic and cumin, and after 30seconds add the tomato puree. Leave this to fry for about 7-10 minutes, till all the water has evaporated and the masala starts looking oily. At this time, add the pureed spinach and cook for 2-3 minutes. Taste for salt, and add the fried paneer pieces. Cook for an additional 2 minutes. Serve piping hot with roti or naan.

1 comment:

maya said...

I'm excited to try this recipe. I bought the book upon S's recommendation and who doesn't love a book with pictures?