Stolen from Dassana, who's style I'm slowly discovering and immensely enjoying.
This Palak Paneer is quite different than the one I've been making. It feels more like the "restaurant" version and has more finesse, probably due to the fact that I blended the spinach and did not fry the paneer. I used a lot less cream, and didn't feel like it was missing anything.
Lets just say that from now on, when I make Palak Paneer, it will be this recipe.. by far.
Ingredients
Purée:
1 bunch fresh spinach (300-400g or 10 frozen cubes)
1 slit green chili
1 garlic clove
1/2 inch ginger
some water for blending
Curry:
2 tbsp canola oil
1/4 tsp cumin seeds
1/4 tsp turmeric
1 bay leaf
pinch of hing (asafoetida)
1 small chopped onion
pinch of salt
4 large garlic cloves, grated
1 small chopped tomato
1/2 tsp chili powder
1/2 tsp garam masala
1 tsp kasoori methi (crushed fenugreek leaves)
1-2 Tbsp cream
200g paneer
1 cup water or as needed
Directions
1. Cook the fresh spinach by soaking it in boiling water a few minutes, then draining. If using frozen, thaw it.
2. Make the purée by blending the spinach, green chili, garlic, ginger an some water. Set aside.
3. Make the curry. Heat some oil in a wok and add the cumin seeds until they crackle.
4. Fizz the turmeric and hing, then add the bay leaf.
5. Add the onion with a pinch of salt and cook until translucent, then add the garlic and tomato, and cook until it mushed.
6. Add the chili powder and garam masala and stir until incorporated.
7. Add the purée and turn the heat to a simmer. If it's too thick add some water. I added about 1 cup.
8. Add the methi and cream. Stir, taste and adjust the seasoning.
9. Add the paneer and heat through.
Serve in a thali with naan or rotis. In the dish, to make it pretty, dip a knife into some cream, and run it through the plate. You should have a pretty trace of cream.. or a real mess.. but a delicious mess.
Didn't "they" once say: 'If it doesn't get all over the place, it doesn't belong in your face'?
I believe it goes for everything in life...
This Palak Paneer is quite different than the one I've been making. It feels more like the "restaurant" version and has more finesse, probably due to the fact that I blended the spinach and did not fry the paneer. I used a lot less cream, and didn't feel like it was missing anything.
Lets just say that from now on, when I make Palak Paneer, it will be this recipe.. by far.
Ingredients
Purée:
1 bunch fresh spinach (300-400g or 10 frozen cubes)
1 slit green chili
1 garlic clove
1/2 inch ginger
some water for blending
Curry:
2 tbsp canola oil
1/4 tsp cumin seeds
1/4 tsp turmeric
1 bay leaf
pinch of hing (asafoetida)
1 small chopped onion
pinch of salt
4 large garlic cloves, grated
1 small chopped tomato
1/2 tsp chili powder
1/2 tsp garam masala
1 tsp kasoori methi (crushed fenugreek leaves)
1-2 Tbsp cream
200g paneer
1 cup water or as needed
Directions
1. Cook the fresh spinach by soaking it in boiling water a few minutes, then draining. If using frozen, thaw it.
2. Make the purée by blending the spinach, green chili, garlic, ginger an some water. Set aside.
3. Make the curry. Heat some oil in a wok and add the cumin seeds until they crackle.
4. Fizz the turmeric and hing, then add the bay leaf.
5. Add the onion with a pinch of salt and cook until translucent, then add the garlic and tomato, and cook until it mushed.
6. Add the chili powder and garam masala and stir until incorporated.
7. Add the purée and turn the heat to a simmer. If it's too thick add some water. I added about 1 cup.
8. Add the methi and cream. Stir, taste and adjust the seasoning.
9. Add the paneer and heat through.
Serve in a thali with naan or rotis. In the dish, to make it pretty, dip a knife into some cream, and run it through the plate. You should have a pretty trace of cream.. or a real mess.. but a delicious mess.
Didn't "they" once say: 'If it doesn't get all over the place, it doesn't belong in your face'?
I believe it goes for everything in life...
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