Sunday, 26 February 2017

Palak Paneer ~Spinach

Palak Paneer

Spinach is rich in iron and vitamins and particularly a favourite on the Indian Vegetarian menu.
It is easily grown and widely available in the fresh and frozen aisles of most super markets. I has a number of varieties of leaves to pick from. Like the butter chicken, palak paneer has now become just as popular especially for the average take-away.

Palak Paneer


Click for Paneer
Made from dairy and an excellent source of calcium, Paneer is made freshly in Indian households on a daily basis. The water which is a base 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.

Click for  Garam masala

Ingredients 

1 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1-2 green chillies
900 gm/ 2 lb spinach
½ tsp salt
1 tsp sugar
1 large golden fried onion
3 tbsp cream 
Paneer; 450 gm/1 lb, diced
(To prepare the Paneer )


In a pan heat some oil and fry the pieces till golden brown. Sprinkle immediately while warm with slight salt and garam masala. Remove and keep aside on a paper towel.

In the same pan heat  a touch of additional oil and add
1 tsp ginger paste
1 tsp garlic paste
1-2 green chillies, finely chopped
Spinach, washed and chopped
½ tsp salt
1 tsp sugar
1 cup golden fried onion, chopped

Cover and let it cook for about 10 minutes on a low fire. When all the liquid has evaporated, stir in the paneer. Gently stir in the cream. Do not allow it to boil.


Tips

Its 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 to 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, mint, corriander can all work well.

A cup of green peas can give it a fresh burst of colour and sweetness. 

For recipes, origins and history from Parsi Food read the cookbook

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