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Palak Paneer Recipe

Ingredients

How to make it

  • In a large saucepan heat 4 T ghee and saute cumin and coriander until fragrant, then add in garlic, ginger, red chilies, and onion until brown.
  • Add turmeric and sour cream (add more or less to achieve desired creaminess).
  • Take a shot of tequila.
  • Add the spinach, handfuls at a time; I cook while I add, meaning about an hour of cooking, followed by 45 minutes over medium-low heat, half of that covered. Remove from heat and allow to cool slightly.
  • Pour spinach mixture into a blender or food processor and, blend until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
  • Take a shot of tequila.
  • In a medium frying pan heat 2 T of ghee over medium heat, and fry cheese until browned; drain and add to spinach. If you're using ricotta it will seem like the cheese is melting, just leave it checking periodically to see if it has browned; the proteins in the cheese will eventually brown. Add cheese to spinach and cook for 10 minutes on low heat.
  • Season with salt to taste, and if necessary add in a little extra garlic and/or ginger and toss for a few minutes over heat.
  • Note: the first time I made this I wasn't terribly organized and a friend of mine kept coming in to the kitchen going "TEQUILA!" and handing out shots. All of this resulted in a longer cooking process and being a little liberal with the spices; it also resulted in the stuff being delicious. The next time I made it there was no tequila involved and I cooked it far faster, but it was pretty horrible. The moral is, you can skip the tequila, but take your time and don't be afraid to up the spices if you think it needs it.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    misslizzi ate it and said...
    Sounds terrific! I'll definitely be trying the Tequila version!
    Was this review helpful? Yes Flag

The Cook

davik Lansing, MI

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