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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
8oz paneer*(recipe follows, or, semi firm tofu can be substituted), cubed |
3t olive oil |
1t butter |
1 onion, diced |
4-6 cloves garlic, minced |
2 large tomatoes, diced(or sub 14oz can, partially drained) |
2tsp ground cumin |
1-2t fresh ginger, grated(or 1t ground) |
2t pepper flakes, or powder, or to taste |
1t turmeric |
1t coriander |
2-3t cream, half and half, or milk(optional) |
Directions:
1. Heat olive oil in large stir fry pan, or wok over medium heat. Add onion.
2. Cook about 3 minutes, alone.
3. Add butter, garlic, cumin, pepper, turmeric and coriander
4. Add paneer cubes and carefully brown on all sides.
5. Remove from pan.
6. Add spinach, tomatoes and ginger to pan and toss while cooking down
7. If using cream, add now, and stir just to combine.
8. Add cheese back to pan and toss til warmed
9. **Here's a simple recipe for Paneer:
10. 1q whole fat or 2% milk
11. juice from 2 lemons
12. salt and cumin(about 1tsp or so, each, maybe a bit more salt)
13. Heat milk, salt and cumin over medium heat and simmer for about 5 minutes, stirring often.
14. 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.
15. When whey is only slightly cloudy and curds are defined, pour into cheesecloth over large bowl/dish to strain.
16. 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 :)
17. Place in shallow bowl, then cover the cloth covered cheese block with heavy object(I used my cast iron dutch oven).
18. Let rest, there, a couple hours, til all that's gonna come out is out :)
19. Refrigerate at least several hours before using in a recipe such as above...the longer it sets, the firmer it will be
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