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Palak Paneer
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Indian cottage cheese is known as paneer. It is popular in the Punjab and is made at home by curdling full fat milk and hanging up the milk solids in a piece of muslin to drain off all the whey. The solid cheese is then pressed and cut into cubes. It is quite bland and will not keep very long. Commercially-available paneer is much denser than the homemade one because it is pressed under heavier weights. This dish can be found on the menu of most north Indian restaurants all over the world. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes | |
| 500g | fresh spinach, washed and drained |
| 3 tablespoons | sunflower oil |
| 1/2 teaspoon | cumin seeds |
| 150g | onions, grated |
| 1 tablespoon | ginger-garlic paste, (page 11) -reserve some slivers of ginger for the garnish |
| 2 large | tomatoes, chopped |
| 1/2 teaspoon | chilli powder |
| 1/2 teaspoon | garam masala powder |
| Salt | |
| 225g | paneer, cubed |
| 2 tablespoons | single cream |
1 Put the spinach with some water in a heavy pan and cook, uncovered, on high heat until done, for about 5 minutes. Cool slightly and grind along with enough of the cooking water to a thick puree in a blender. Reserve.
2 Heat the oil in a heavy-bottomed pan and fry the cumin seeds until they turn dark. Add the onions and fry until soft.
3 Stir in the ginger-garlic paste and tomatoes and cook on low heat until mushy, for about
5 minutes.
4 Pour in the spinach puree, sprinkle in the spice powders and salt and stir well. Bring to the boil. Reduce the heat and gently add the paneer. Simmer for 1 minute and take off the heat. The paneer will soften in the heat.
5 Serve hot, swirled with the cream and sprinkled with slivers of ginger. This is great with a paratha (page 32) and some slices of fresh tomato, seasoned with salt and pepper.
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