Palak Paneer
Spiced spinach and chewy Indian cottage cheese,
hot or mild (your choice) and fast to prepare.
INGREDIENTS
- 250 gm Paneer - chopped in 8-10 mm cubes
- 300-400 gm Chopped Fresh Spinach
- A Large Onion - peeled and chopped finely
- 1-2 Cloves Garlic - pressed
- Sunflower Oil
- A little Water or dry hard cider (may not be necessary)
- Soy sauce
- Tomato Purée (to taste)
- 2-3 Tablespoons Thick Cream (Optional)
- 1-4 Tsp Garam Masala
- Patak's Madras Curry Paste (to taste)
or
- Chopped hot chilis or cayenne pepper
- 2 Tsp Ground cumin
- 1-2 Tsp Ginger paste
PREPARATION
This curry may be made with Patak's Madras Paste (as little as a teaspoonful if you like curries mild, as much as 2-3 dessert spoonsful if you like 'em hot) or with chopped chilis or powdered cayenne (same variation for preferred hotness) plus ginger paste and ground cumin. You can experiment with other spices in addition - turmeric (be careful - too much overpowers the spinach), coriander (leaves or powder), fenugreek, and possibly others. You can, of course, add extra spices with the Patak paste too.
Gently sauté the onions, garlic, and the paneer in the oil until the paneer is lightly browned (some shop paneer does not fry well - if you get this sort fry the onions and garlic without the paneer). Add the spices, including the garam masala, and cook for a couple of minutes, then add the spinach (and the shop paneer if it's not yet there), a little tomato purée if you want any, and a couple of glugs of soy sauce. Cook, stirring frequently, for a minute or two until the spinach is cooked soft, adding a little water or cider if things seem too dry.
Stir in most of the cream, if you're using it, and garnish the serving dish with a final swirl of cream on top of the curry. Serve as a vegetarian main course, or as a vegetable side curry, with rice and/or Indian breads.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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