“This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery.”
* 6 tablespoons olive oil
* 2 cloves garlic, chopped
* 1 tablespoon grated fresh ginger root
* 2 dried red chile peppers
* 1/2 cup finely chopped onion
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 3/4 cup sour cream
* 3 pounds fresh spinach, torn
* 1 large tomato, quartered
* 4 sprigs fresh cilantro leaves
* 8 ounces ricotta cheese
* coarse sea salt to taste
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DIRECTIONS
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Ingredients of Palak Paneer
* 3 pounds fresh spinach, torn
* 6 cloves garlic, chopped
* 1 tablespoon grated fresh ginger root
* 3 onion, finely chopped
* 1 large tomato, chopped
* 3 green chilies, finely chopped
* 1 teaspoons cumin seeds
* 1 tsp garam masala
* 1 small stick Cinanamon
* 7 to 8 cashew nuts
* 4 to 5 cloves
* 2 tsp cream
* 12-15 paneer cubes (Cottage Cheese)
* 6 tablespoons oil/butter
* salt to taste
Method of Palak Paneer
1. Wash, boil and grind the spinach into fine paste. Soak the cashew nuts in hot water for 1/2 an hour and than grind into fine paste in the mixture.
2. Deep fry the panner cubes in oil, til they are golden brown.
3. In a large saucepan heat 2 tablespoons of oil and add cloves and Cinanamon. After few seconds add onion. Saute for 2 min. and add ginger, garlic and green chilies. Saute for 1/2 second and than add tomatoes. Cook for another 1/2 second. Keep aside to cool and than blend in a mixture.
4. Heat the remaining oil/butter in a large saucepan and add cumin seeds. When they splutter add the onion and tomato mixture and saute till the oil separates. Add salt and garam masala to it. Stir continuously.
5. When the gravy is done add cashew nut paste. Add the Spinach Paste & let it cook for a couple of minutes till combined. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.
6. Add the Paneer cubes cook for 2 minutes & switch off the flame. Adjust the seasonings & serve garnished with cream on top.