| Serves
2 to 4
For this
Palak Paneer recipe you need
½ cup
water
½ teaspoon turmeric
1 teaspoon coriander
½ teaspoon cumin
½ cup
ghee
Basic Paneer, pressed and cubed
(see basic
paneer recipy )
1 large onion, chopped
1 pound fresh spinach, finely chopped
or steamed and pureed to a
fine paste
1 teaspoon salt
1 large potato, peeled and cubed
2 ½ cups water or whey
1 teaspoon Garam Masala ( see below
)
2 tablespoons grated fresh ginger
Garam
Masala ( finely ground ):
4 whole cloves
8 whole black peppercorns
seeds of 1 black cardamom pod
pinch of ground cinnamon
pinch of ground nutmeg
Palak Paneer
Recipe
Combine the
basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste
and set aside.
In a wok,
heat the ghee over medium heat.
Add the paneer
cubes and lightly fry until brown on all
sides.
Remove and
drain in a colander.
In the same wok, reserve 1 tablespoon of
the ghee used for frying and warm over medium
heat.
Add the onion
and sauté until the ghee surfaces.
Stir in soaked
masala and simmer until the ghee surfaces
again.
Mix in spinach
and salt, cover, and simmer over low heat
for 8 minutes.
Add the potato
and cook for 10 minutes.
Mix in the
fried paneer and stir well.
Gradually add
the water or whey and 1 teaspoon of the
garam masala.
Cook slowly
until potato is soft, about 30 to 40 minutes.
Remove from
the heat and add the grated ginger.
Allow the flavors
to blend for 10 minutes.
Background
information on this Palak Paneer recipe
Serve with
puris and a louki ( bottlegourd ) or eggplant
dish. |
