Ingredients: |
Ingredients: 1 small red onion, coarsely chopped
4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/2 inch thick)
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 dried red Thai or cayenne chiles, stems removed
1 tablespoon ground coriander seeds
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon cayenne (ground red pepper)
1/4 teaspoon ground turmeric
1 large tomato, cored and finely chopped
1 1/2 pounds fresh spinach leaves, well rinsed
1 1/4 pounds Doodh paneer, cut into 1-inch cubes and pan-fried (prepare this beforehand- see separate recipe)
1/4 cup heavy (whipping) cream
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Directions: |
Directions:1. Combine the onion and ginger in a food processor and pulse until minced.
2. Heat the oil in a large saucepan over medium-high heat. Sprinkle in the cumin seeds, fennel seeds, and chiles. Cook until they sizzle, turn reddish-brown, and smell nutty-pungent, 10 to 15 seconds. Immediately add the minced blend and stir-fry until the onion is light brown around the edges, 5 to 7 minutes.
3. Stir in the coriander, salt, cayenne, and turmeric, and cook the spices without burning them (thanks to the cushioning from the onion medley), 10 to 15 seconds. Add the tomato and cook, uncovered, stirring occasionally, until it softens but is still chunky, about 3 minutes.
4. Add the spinach, in batches if it won't all fit, stirring until it is wilted, 4 to 6 minutes. Once all the spinach has wilted, the water it releases will deglaze the pan.
5. Transfer the Spinach/tomato mixture to a blender and puree until fairly smooth. Return it to the pan, stir in the Paneer, cover the skillet, and simmer, stirring occasionally, until the cheese and sauce are warmed through, 2 to 3 minutes.
6. Remove the skillet from the heat and fold in the cream.
7. Serve immediately over rice (I recommend Safron-flavored or Basmati rice). You can also use a flat bread, like pita or na'an, to scoop up the mixture. |
Personal
Notes: |
Personal
Notes: See the separate recipe for Whole-Milk Cheese called Doodh Paneer. Don't be intimidated by the idea of making your own cheese; it's surprisingly easy, and Palak Paneer is SO worth it!
This recipe is from 660 Curries, by Raghavan Iyer, except for the blending step, which I added.
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This recipe for Palak Paneer (Restaurant-Style Fried Cheese Cubes with a Spinach Sauce) is from