Palak Paneer
From keni 15 years ago
- 20 minutes to make
- Serves 4
Another cooperative work with my boyfriend...Palak Paneer is a traditional Indian dish, but, the way he was served it while in India was different than any recipe we found. So, this will have the traditional flavors, but a different, more visually appealing, preparation and presentation.
Ingredients
- 1lb fresh spinach, chopped shopping list
- 8oz Paneer*(recipe follows, or, semi firm tofu can be substituted), cubed shopping list
- 3T olive oil shopping list
- 1T butter shopping list
- 1 onion, diced shopping list
- 4-6 cloves garlic, minced shopping list
- 2 large tomatoes, diced(or sub 14oz can, partially drained) shopping list
- 2tsp ground cumin shopping list
- 1-2T fresh ginger, grated(or 1T ground) shopping list
- 2t pepper flakes, or powder, or to taste shopping list
- 1t turmeric shopping list
- 1t coriander shopping list
- 2-3T cream, half and half, or milk(optional) shopping list
How to make it
- Heat olive oil in large stir fry pan, or wok over medium heat. Add onion.
- Cook about 3 minutes, alone.
- Add butter, garlic, cumin, pepper, turmeric and coriander
- Add paneer cubes and carefully brown on all sides.
- Remove from pan.
- Add spinach, tomatoes and ginger to pan and toss while cooking down
- If using cream, add now, and stir just to combine.
- Add cheese back to pan and toss til warmed
- **Here's a simple recipe for Paneer:
- 1q whole fat or 2% milk
- juice from 2 lemons
- salt and cumin(about 1tsp or so, each, maybe a bit more salt)
- Heat milk, salt and cumin over medium heat and simmer for about 5 minutes, stirring often.
- Remove from heat and add lemon juice, 1/2 lemon at a time, stirring constantly. Curds will separate from whey while stirring. It will take on a cottage cheese type consistency.
- When whey is only slightly cloudy and curds are defined, pour into cheesecloth over large bowl/dish to strain.
- When mostly done draining, and cooling, carefully squeeze out as much of the liquid as you can, and mold curds into "block" type shape.(think "cream cheese":)
- Place in shallow bowl, then cover the cloth covered cheese block with heavy object(I used my cast iron dutch oven).
- Let rest, there, a couple hours, til all that's gonna come out is out :)
- Refrigerate at least several hours before using in a recipe such as above...the longer it sets, the firmer it will be
The curds separating to create the paneer
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the paneer cubes in the spice infused oil and butter :)
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The Rating
Reviewed by 8 people-
I already know how t6o make Paneer and I like the rest of the recipe so it will not be hard t put this together.
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Five forks
trigger
in loved it
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YUMMMMMM!!! Thanks, and HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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Absolutely Gorgeous!!! Indian food is just one more culinary area that intimidates me. When I crave it, I always end up eating out or simply ordering take-out. But THIS, this recipe, I MUST try! Thanks for terrific photos, too.
misslizzi
in Philadelphia loved it
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