Spinach and Paneer
A variation on that fabulous dish, palak paneer, that pairs spinach with fresh cheese (how could you go wrong, right?). I added a little cinnamon to cut the bitterness. As I cook for a four year old, I omitted chilies but highly recommend adding them if that appeals to you.
- Paneer (from half a gallon of milk) cut into cubes and pan fried in a touch of ghee
- 3 medium tomatoes
- 2 large bunches of spinach
- 1 inch piece of ginger, grated
- 1 1/2 tbsp ghee
- 1 1/2 tsp cumin seeds
- 1/2 tsp hing
- 3/4 tsp turmeric
- 2 tsp ground coriander
- 1 1/2 tsp salt
- 1/8 tsp cinnamon
- Dash of cream
- In a blender, blend the tomatoes, ginger and chilies (if you are using them).
- Thoroughly wash the spinach until there is no sand and then chop.
- Heat a medium sized pot on medium heat. When the pot is hot, add the ghee.
- You can test the ghee’s heat by adding a few cumin seeds at first and waiting until they pop. Add the rest of the cumin seeds and let them pop.
- When the cumin seeds have finished popping, add the hing and fry for a few seconds.
- Carefully pour the blended tomato mixture into the pot (it will sputter, so stand back a little).
- Add the turmeric and coriander and cook for about 5 minutes.
- The spices, tomato mixture, and ghee will be fairly well cooked together by now. Add the spinach and salt, and stir intermittently over the same heat until the spinach is fully cooked. You can add water if there is not enough liquid. It should be a slightly thick mixture, but not too think or it will easily burn.
- Add the cinnamon and cook a couple more minutes.
- Add the paneer and a dash of cream.
- Serve hot with chapattis, parathas or rice.