Spinach is rich in iron and vitamins and is particularly a favourite on the Indian vegetarian menu.
It is easily grown and widely available in the fresh and frozen aisles of most supermarkets. I have a number of varieties of leaves to pick from. Like butter chicken, palak paneer has now become just as popular, especially for the average take-away.
Made from dairy and an excellent source of calcium, paneer is made freshly in Indian households on a daily basis. The water, which is the basis of the buttermilk, is drunk by all as a light and refreshing drink.
In Canada, we can find paneer in supermarkets recently labelled as "fresh cottage cheese."
In a pan, heat some oil and fry the pieces till golden brown. Sprinkle immediately while warm with a little salt and garam masala. Remove and place on a paper towel to dry.
In the same pan, heat a touch of additional oil and add
Cook for about 10 minutes on a low heat, covered. When all the liquid has evaporated, stir in the paneer. Gently stir in the cream. Do not allow it to boil.
It's easier to use a day-old, refrigerated paneer, where the water content has dried out with the refrigeration cold. Dice the paneer as equally as possible.
In some countries, like the UK, perfectly diced paneer perfect for this recipe is available in supermarkets.
Evaporated milk is a good substitute for cream if need be.
Fresh or frozen spinach, both work just as well. Use a blend of spinach if you prefer. Adding handfuls of methi-fenugreek, mint, or corriander can all work well.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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