Inspired by our spoils from Sydney Road, I volunteered to cook up some palak paneer. We had a recipe from our Indian cooking class at Mondo Organics to use as a starting point, and some delicious roti as an accompaniment.
Palak Paneer
1 packet paneer
2 bunches of spinach (3 would probably be better)
1 onion
3 tablespoons lila masala
1 can chopped tomatoes
2 fresh tomatoes, diced
2 teaspoons garam masala
1 teaspoon chilli powder
Steam the spinach until it's thoroughly wilted. If you've got a steamer, go ahead and use it. If not, a colander on top of a saucepan works pretty well.
Once it's all nicely steamed, pop it in a food processor and blend it up to mush. Fry the onions and lila masala in a large saucepan for a few minutes, then throw in the tomatoes and spices and stir them all together. Cook for a few more minutes and then scoop the spinach mush out of the food processor into the saucepan. It should look something like this:
Stir it all together - don't add in any extra water if it looks too dry, the spinach will leach out a fair bit of liquid as it heats up. When it's all stirred together, fry up a couple of rotis and serve!
This is pretty light on as far as spiciness goes, so if you happen to have some lime and chilli pickle handy, a couple of teaspoons on top are a nice touch.
Palak Paneer
1 packet paneer
2 bunches of spinach (3 would probably be better)
1 onion
3 tablespoons lila masala
1 can chopped tomatoes
2 fresh tomatoes, diced
2 teaspoons garam masala
1 teaspoon chilli powder
Steam the spinach until it's thoroughly wilted. If you've got a steamer, go ahead and use it. If not, a colander on top of a saucepan works pretty well.
Once it's all nicely steamed, pop it in a food processor and blend it up to mush. Fry the onions and lila masala in a large saucepan for a few minutes, then throw in the tomatoes and spices and stir them all together. Cook for a few more minutes and then scoop the spinach mush out of the food processor into the saucepan. It should look something like this:Stir it all together - don't add in any extra water if it looks too dry, the spinach will leach out a fair bit of liquid as it heats up. When it's all stirred together, fry up a couple of rotis and serve! This is pretty light on as far as spiciness goes, so if you happen to have some lime and chilli pickle handy, a couple of teaspoons on top are a nice touch.
I absolutely loooove spinachy curries, yet have never made them at home. Definitely going to now!
ReplyDeleteHi littleveganbear! If you have a food processor, it's an awesome thing to make. If you don't, it's still pretty good. :-)
Delete