Thursday, March 6, 2014

Palak paneer

A classic saag from the Punjab region of India.

350 gram fresh spinach, each person
1 onion (chopped)
2 cloves garlic (minced and chopped)
2 tomatoes, skinned and chopped
1 tablespoon grated ginger
1 teaspoon cumin seed
4 cardamons
1 cinnamon stick
4 cloves
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
dried fenugreek leaves

Boil the spinach is some water for a couple of minutes in a open pot. Drain spinach a little and put in blender.

Heat oil or ghee and fry cinnamon stick, cardamon, cloves and cumin seeds until they pop. Count the cardamon and cloves.

Add minced garlic and a chopped onion. Add salt (cooks the onions faster). Fry until the onions are slightly brown and soft. Remove cinnamon stick, cardamon and cloves.

Add 1 tablespoon ginger paste (freshly grated ginger). Add 1/4 teaspoon turmeric powder and chopped tomato (one or two, skinned and chopped). Cook on medium flame until the tomato's and onions are dissolved. You want a smooth sauce. Add 1 teaspoon cumin powder and 1 teaspoon coriander powder. Add crumbled dried fenugreek leaves, chili powder and/or fresh green chili (chopped). Add spinach and simmer for a short time until you see oil drops forming on top.

Add paneer and simmer for a few minutes until the paneer has soaked up the flavour. I have seen people fry the paneer before adding it to the kadai, so I might try that one time.

Serve with chapati or rice.

Post a Comment